Domaine Pierre Vincent
Auxey-Duresses
Meet the producer
The history of Domaine Pierre Vincent, previously named Terres de Velle was born in 2023, from the shared passion of three friends for wine and Burgundy: Hervé Kratiroff, Eric Versini, and Pierre Vincent.
Spanning 7 hectares, this estate is located in some of the most prestigious villages in the region, offering an exceptional terroir ideal for producing outstanding wines.
Pierre Vincent, responsible for viticulture and winemaking, brings invaluable expertise to the project.
With a background as the technical director at Domaine de la Vougeraie and general manager at Domaine Leflaive.
The wines produced at this estate include exceptional whites such as Corton-Charlemagne Grand Cru, Chassagne-Montrachet Premier Cru Les Chaumées, Puligny-Montrachet Premier Cru Les Referts, Meursault Premier Cru Les Charmes, and Savigny-Lès-Beaune Premier Cru Aux Vergelesses.
For reds, the estate features renowned appellations like Volnay Premier Cru Le Ronceret and Monthélie Premier Cru Les Duresses.
The Estate’s philosophy
The vineyard features vines that are, on average, around sixty years old. This rare heritage allows the domain to work with great precision on very small volumes, much like a jeweller crafting unique pieces with care and respect.
They are dedicated to the principles of biodynamic viticulture (non-certified organic). The goal is to respect the soil and the surrounding environment, to achieve organic certification.
They closely observe the weather, seasons, and lunar calendar to guide their practices.
Their philosophy focuses on capturing the energy of the vine in every bottle of wine. They operate on a small scale, producing numerous micro-cuvées, each with fewer than 900 bottles. This allows them to focus on quality and craftsmanship.
In the cellar, they adopt a minimally interventionist approach to winemaking. They believe in keeping the process straightforward and free from artificial additives, allowing the pure expression of fruit to shine through. To highlight the true terroir of their wines, they use fewer new barrels. The wines undergo a long ageing process, requiring two winters in the cellar to stabilise naturally.
For the red wines, they are focusing on less extraction, resulting in lighter, more elegant profiles. For the whites' wines, they are aiming for finesse, creating wines with less weight and more elegance. They use around 15% new barrels, complemented by ceramic and sandstone tanks to enhance the overall finesse of our wines.
Key information
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The estate is located in Auxey-Duresses, Côte de Beaune, Bourgogne
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Pinot Noir, Chardonnay and Aligoté
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The domain currently cultivates around 7 hectares of vineyard.
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They are using a sustainable approach with organic and biodynamic practices, but they are not certified.
Cuvées
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![Bourgogne Pinot Noir]()
Bourgogne Pinot Noir
The wine is made from Pinot Noir grapes sourced from three distinct plots: Champ l’Huillier in Corpeau (0.68 ha), Monpoulain in Volnay (0.2045 ha), and Les Grands Clous Perrons in Meursault (0.1957 ha). Champ l’Huillier was planted in 1962, Monpoulain in 1972, and Les Grands Clous Perrons in 1951. The soil in Champ l’Huillier is characterized by deep clay, while the other plots feature plowed and grassed soils with minimal inputs.
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![Bourgogne Chardonnay]()
Bourgogne Chardonnay
The wine is made from Chardonnay vines planted between 1951 and 1962, located in both Corpeau-Puligny (Les Canottes, 0.39 ha) and Les Grands Clous Perrons (located in Meursault, 0.075 ha). The soil is primarily composed of clay.;The grapes are manually harvested, with systematic sorting taking place in the cellar before fermentation. The winery carefully selects the harvest dates based on maturity monitoring.
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![Savigny-lès-Beaune 1er Cru Aux Vergelesses White]()
Savigny-lès-Beaune 1er Cru Aux Vergelesses
The wine is made from Chardonnay grapes sourced from a plot of 0.58 ha, with vines planted between 1989 and 1999. The soil is predominantly composed of limestone, and the vineyard benefits from an east-facing exposure. The soils are plowed and then grassed, with minimal inputs. The grapes are manually harvested, with systematic sorting to ensure quality. Careful selection of harvest dates is based on monitoring the grapes' maturity.
