Since returning to the family domaine in 2010, Pierre-Henri Rougeot has been crafting impeccable, low-sulphur expression of Burgundy's best sites. The Rougeot vineyards are now farmed organically, and his thoughtful, no-sulphur vinification strikes a fine balance between natural winemaking and traditional Burgundian technique. Each terroir is bottled separately often in two versions: one with a small sulphur addition at bottlong, and one with none at all.

He also is experimenting with a negociant range of wines. Here he swaps prized Domaine fruit with other growers giving him even more access to pristine fruit from different terroirs.