This estate is comprised of 34 hectares of vines with vineyards in all four sub-sections of Chablis. François Servin and his Australian brother-in law, Marc Cameron, are in charge of this well-reputed estate, whose headquarters lie just across the river Serein bridge from the heart of the town. All new plantings are now at 8,000 to 9,000 per hectare (as opposed to the normal 5,000 to 6,000), and pruning is to a single Guyot rather than the standard double. The domaine reports that this has resulted in a net increase of riper grapes with less disease. All the grand crus are hand harvested and the must is cold settled for 24 hours before being fermented using selected yeasts. The whole vinification process takes place in a gravity fed cellar that was installed in 2002. While these wines used to have the reputation as being too oaky, efforts have been made over the past several years to reduce the amount of oak used and the result has been the production of some very good wines that will benefit from some time in the cellar.