The La Soufrandière estate in Southern Burgundy was purchased in 1947 by the current winemakers’ grandfather. When the brothers took over the estate in 2000, they immediately began using organic and biodynamic winemaking practices, and became certified in 2006. The fields are ploughed by horse, and all the grapes are picked by hand. They produce micro-cuvées inspired by the individual plots they own, and only use naturally occurring yeasts during fermentation.