This long established domaine – vignerons in Chablis since 1654 – is currently run by François Servin, just joined by his son Raphael. They are assisted by Australian winemaker Marc Cameron. They have an impressive range of vineyards but appear to be aiming for the commercially sound approach rather than trying for the absolute pinnacles of quality. The vineyards are mange by lutte raisonée. The grapes are picked by machine, whole bunch pressed, with enzymes at debourbage, cultured yeast for fermentation with early malolactic afterwards, followed by a long period on the fine lees. There is a barrel component for Les Clos, Bougros and part of Les Preuses.