Catherine and Dominique Derain have been using biodynamic methods for more than 20 years. It is in 1989 that their 5.5 hectare vineyard planted with Chardonnay, Aligoté and Pinot Noir received organic certification. The parcels are located around Montrachet hill and in Saint-Aubin Combe. Biodynamic preparations are used to stimulate the brown clayey, ferrous and crushed marble soils. Some of the extremely steep hillsides can be ploughed by horse. Plant, rock powder, clay and a cow horn manure are sprayed on the vines ensuring that the grapes will be sound with perfect maturity.
Whole grapes are hand-picked and put into small crates with no added sulphur. White grapes are fermented in oak barrels from one to eight months and the juices are matured on fine lees till the next harvest. As for red wines, they are matured in wooden vats from 12 to 18 months. Small yields around 35 hl per ha and vines aged up to 85 for Gevrey-Chambertin impart power and finesse to the full range of wines.