Grapes are manually collected, sorted out, and converted into wine with 80 % in whole grape harvests. During 17 days of vatting, between pigeages 5 - 7 in feet are practiced, as well as reassemblies. After the pressing, wines are cleaned out during 2 weeks and put in barrels. The breeding is made for 40 % in new barrels and 60 % in barrels of 1, 2, 3 years. After 14 months of breeding wines are taken away in tank during 3 months and bottled without filtration and sticking.
"David Duband is quickly becoming a force in Burgundy. His production is increasing thanks to the purchase of the Truchot estate in Morey-Saint-Denis, acquiring some of the best appellations of the Côte de Nuits many of which are Grand Crus. His infectious smile and warmth make him one of the nicest and easiest winemakers to work with. A tasting in his cellar is also a study in terroir as one can compare an amazing array of appellations." —Daniel Johnnes