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The Groffier family stands out as some of the finest winemakers in the Côte de Nuits. Initially established by Jules Groffier, the father of Robert Groffier, in the 1950s, the estate is currently overseen by Robert's grandson, Nicolas.
Covering nearly 8 hectares of exceptional vineyards, the domain includes 1 hectare of Bonnes Mares, close to 0.5 hectares of Chambertin Clos de Bèze, and a substantial 1 hectare of Chambolle-Musigny Les Amoureuses, making them the largest single owner of this vineyard.
The winemaking approach is adaptable, with the decision on the proportion of stems to keep being made on an annual basis. Presently, they retain up to 20% of stems, a significant decrease from the 50% retained two decades ago. The destemmed grapes are carefully moved to stainless steel vats without crushing and are cooled to 10-12 degrees. This cooling process allows natural yeast fermentation to commence 4-5 days later, enhancing the extraction of colour from the skins.
Frequent short pigeages are performed, and the temperature is allowed to reach up to 35 degrees, preserving even more colour in the liquid. Following a maceration period of 17-20 days, the temperature decreases to 20-22 degrees. After pressing, the wines age in oak, with the percentage of new oak varying per cuvée and vintage, ranging from none for the Bourgogne to up to 100% for the grand crus.
The wines undergo only one racking, typically a year after the vintage. As the new vintage goes into barrels, the wines return to vats, ensuring that only one vintage is in the barrel at any given time. The wines are bottled without fining or filtration.