The de Moors are relative newcomers, with a small domaine in Courgis. Having no premier cru land until 2017 (when they acquired some Vau de Vey and a sharecropping contract in Mont de Milieu) but just straight Chablis, mostly from vineyards that they planted themselves from scratch, the de Moors lavish care on their individual cuvées such as Rosette, or Belair and Clardys (two plots vinified together). They also make St-Bris and an Aligoté from ancient, 1902 vines.

The domaine has been organic since 2005 with certification in 2008. Rather than continuing on that path towards biodynamics, Alice & Olivier de Moor have been more caught up in the natural, low sulphur movement. All wines are barrel-fermented and matured with usually no sulphur employed until the wine needs racking, and then an addition at bottling.