“Nicolas Ragot took the helm at this eight-hectare Givry estate in 2003, modernizing the bottling line and cuverie to work in a more precise, less interventionist manner. Working the soils, harvesting by hand and classical winemaking with destemmed fruit and macerations of some 10-15 days are the rudiments of the approach. The result is supple, flavorful reds and whites that still fly somewhat under the radar and which merit consumer attention.” William Kelley, The Wine Advocate, July 2019