The first big step up in quality came when Jean-Baptiste Bouzereau moved from his father’s cramped cellars to an entirely renovated winery in his grandparents’ old house in 2009. Since then he has introduced organic farming principles and refined the barrel program. The wines are racked out of their original barrels after 12 months with the premiers crus and Les Tessons then being returned to older wood to continue their elevage into the second winter.