Bernard Bouvier now has eighteen hectares under vine, situated in and around Gevrey, Fixin and Marsannay. This is very much a domaine on the up as Bernard gradually moves through the organic conversion process, working with very low yields (35hl/ha for his Fixin and Marsannay), very careful selection during harvesting and only the use of indigenous yeasts during the fermentation. A long, cold soak precedes a 20-day fermentation but with very gentle extraction (or ‘infusion’, as Bernard prefers to call it) and then the wines are aged in 30% new oak for 12-14 months, depending on the harvest.