In the beginning of the 20th century the estate, located in Morey-Saint-Denis and formerly known as Merme-Morizot, expanded and acquired a reputation thanks to Amédée Merme and his son Armand. After the death of her father Armand, Marie-France Merme and her husband Perrot-Minot took over the running of the estate in 1936, developing it into Domaine Perrot-Minot. The couple continued advancing the quality and innovation established by previous generations until 1993, when their son Christophe Perrot-Minot took over the running of the estate.
Today, the estate possesses almost 13 hectares of Pinot Noir and Pinot Blanc vines, stretching from Nuits-Saint-Georges to Gevrey-Chambertin, with predominantly clay-limestone soils. The estate also buys grapes from the prestigious Chambertin, Chambertin Clos de Bèze, Chapelle-Chambertin, Clos de Vougeot and Griotte-Chambertin vineyards.
Christophe Perrot-Minot advocates for the enhancement of soil biodiversity and the utilization of organic farming-approved products. Additionally, he has opted to decrease yields by employing shorter Guyot pruning techniques for the vines, thereby restricting the number of grape bunches. The grapes are harvested entirely by hand, followed by two selective sorting operations, the first in the vineyard and the second in the winery, on a sorting table.
In the winery, the grapes are given the opportunity to convey their unique terroir characteristics through a cold maceration lasting 5 to 7 days, followed by fermentation using indigenous yeasts. Following the devatting process, the wines are transferred to oak barrels without undergoing any racking.
The wines are neither filtered nor fined. Bottling is preferred on flower or fruit days to preserve the aromatic expression of the wines.
