Didier and daughter Alix Anne Darviot are quintessential vignerons; a tightly knit team that oversees every phase of the wine making process from pruning and plowing to racking the casks and bottling on their own premises. Didier learned the trade from his father-in-law Pierre Perrin who was a legendary figure in the wine making echelons of Meursault and Volnay.

It is an emphasis on the work in the vineyard which makes the difference at Darviot-Perrin. The vineyards are tended virtually organically which is just a small part of making fine Burgundy. The vital element is bringing healthy, ripe grapes to the presses and vats. Vinification is important, but cannot replace impeccable fruit from the vineyard.  “Minimal intervention” is the watchword in the cellar,  which is naturally cold and moist. Malolactic fermentations frequently take almost a year to complete, enhancing the complexity and quality of the wines.