The excellence of Albert Bichot wines begins in the soil, where vineyard manager Christophe Chavel has championed sustainable practices since 2000. Every plot is meticulously ploughed without the use of chemical fertilizers to maintain the natural integrity of the land. Under the technical direction of Alain Serveau, the grapes undergo fermentation in traditional wooden vats, utilizing only natural yeasts to express the unique character of each parcel. The maturation process is handled with precision; wines are aged in oak barrels with a careful eye on the proportion of new wood—ranging from 20% for village wines to a more robust 100% for Grands Crus—ensuring the fruit remains the star of the show.