Fabrice Bouard does not come from a viticultural family. He was starting out on a military career when he decided to do the harvest at Domaine Bernard Morey and met the girl next door, Carine Bonnefoy, and married her. When his father-in-law retired in 2006, Fabrice and Carine came back to run the small family domaine. They have now also been joined by their daughter Clara. Henri Bonnefoy sold his wines in bulk but now most of the produce from the domaine’s 5 hectares is bottled at the estate.

The vineyards are run by lutte raisonnée, being ploughed with no herbicides, but Fabrice Bouard prefers to use a small number of systemic treatments to avoid having to spray organically more frequently. The grapes are hand-picked in small cases, lightly crush, pressed, given a light settling, then sent straight to barrel, mostly the standard size but with a few 350litre versions. The barrels are kept for four years for the white wines, then an extra two for reds. The wines are racked in the summer and bottled either before harvest, or shortly after for the 1ers crus. The reds are destemmed.