When a Burgundian estate has been in the family for seven generations, it takes a special kind of person to turn it into something new. Enter Amélie Berthaut. After working in Bandol and California, Amélie came home and got to work, transforming the historically sturdy wines of the estate into more supple, approachable ones, while still retaining their ageing potential. Sulfur use is minimal, and despite the constant threat of mildew in the vineyards, she avoids spraying as much as possible, keeping to organic principles where the conditions allow.