Domaine Chandon de Briailles

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A family-owned domaine since 1834, Domaine Chandon de Briailles is today under the stewardship of siblings Claude and François de Nicolay, who bring both a deep respect for tradition and a forward-thinking commitment to ecological farming. The estate farms 13.7 hectares of Grand Cru and Premier Cru vineyards across Savigny-lès-Beaune, Aloxe-Corton, and Pernand-Vergelesses, with a philosophy rooted in biodynamics and artisanal, non-interventionist winemaking.

The transition to biodynamic viticulture began in earnest in 2005, building on their mother Nadine de Nicolay’s early decision in the 1980s to eliminate synthetic treatments. The domaine became Demeter certified in 2011 and has since embraced a holistic, life-centered approach to farming. Horses now work the vineyards in place of tractors, preserving soil structure and encouraging deep root systems that foster microbial activity and express terroir more vividly. For treatments, they’ve replaced sulfur (formerly used against oidium) with skimmed milk—an old gardening remedy that has proven highly effective. Each vine is tended by hand by a dedicated and skilled team, reflecting the domaine’s belief that great wine begins in the vineyard.

In the cellar, the approach remains minimal. White grapes are gently pressed, and the must is cooled and decanted in stainless steel tanks before fermenting slowly with native yeasts in old barrels—sometimes taking anywhere from two months to two years. Wines rest on their lees for 20 to 30 months. Red wines are vinified with whole clusters (except in years of hail or frost), fermented in oak vats for about 15 days with a few pigeages, and then gently pressed. They are aged on lees in Burgundian barrels (0–15% new oak) for 14 to 20 months. All wines are moved without pumps—only by gravity or inert gas pressure—to maintain their energy and structure. Sulfites are added only when absolutely necessary and in minimal amounts.

Aging takes place in the domaine’s remarkable 12th- and 13th-century cellars, originally built by the monks of Citeaux. These ancient caves offer consistent temperature, humidity, and airflow—ideal for élevage. The result is a collection of refined, expressive Burgundies that honor both their terroir and the legacy of this historic estate.

Media Links
I'll Drink to That!: Episode 377: Claude de Nicolay