Bruno Desaunay-Bissey — the wines we carry

Bruno Desaunay began his journey in 1975 through sharecropping, reclaiming a 2-hectare plot in Flagey-Echézeaux previously owned by his wife's grandmother. Upon the retirement of his wife's grandparents in 1994, he combined those inherited vineyards with plots he purchased independently, accumulating approximately 6 hectares across five villages. Today, his son, Richard, crafts traditional and classic wines.

The vineyard soils are predominantly clay-limestone, trained using the single Guyot system to limit yields to 7 to 8 bunches per vine. A high proportion of very old vines yields intensely concentrated grapes. Operating in cooperation with the local plant protection bureau, Bruno manages the vineyards using *lutte raisonnée* (sustainable farming). Following hand harvesting and 100% destemming, alcoholic fermentation takes place in synthetic resin tanks with indigenous yeasts for 15 to 21 days. Fermentation temperatures reach a maximum of 30°C, regulated using dry ice. Punching-down (*pigeage*) and pump-overs (*remontage*) are performed twice daily, tapering to once daily in the final stages to carefully control the extraction of tannins and color. The wine is then pressed in a pneumatic press and aged in oak barrels for 18 months, with a new oak ratio of 30 to 50% and the remainder aged in barrels ranging from 1 to 20 years old. Unfiltered and unfined, the wine is racked using a candle (*soutirage à la bougie*).