The Domaine Hubert Lignier is known for the concentration, depth and structure of their wines. Hubert’s son, Laurent, is the next generation of this proud estate and is following his father’s traditional practices to ensure the treasures coming from the family’s impressive vineyard holdings continue to exhibit the best of their appellations. The domaine owns 8.30 hectares principally in the villages of Morey Saint Denis (where their home and the cellars are located), Gevrey Chambertin and Chambolle Musigny. Recently, the Ligniers have expanded their holdings to include parcels in the appellations of Nuits Saint Georges and Pommard. The Ligniers follow the principles of “lutte raisonnée” (sensible combat) in their viticulture, using only organic compost when necessary and tilling the vineyard to obviate the use of herbicides. The thin, clay and limestone soil on the slopes is not conducive to vigorous growth, limiting the crop naturally. Sélection massale is the only method used to propagate vines, a tradition that gives an extra touch of complexity and character to the resulting wines. Traditional vinification practices are the core of their work: grapes are destemmed and fermentation takes place in open-top cement tanks that allow manual pigéage. Only natural yeasts are used. Laurent uses an extended cold soak maceration period prior to fermentation to allow greater extraction (contrary to his father who believes that the best extraction takes place during the alcoholic fermentation). Fermentation is rather long and generally lasts 15 to 20 days following the 5-day cold soak. The use of new oak for the élevage is carefully restrained. The wines of the village appellations usually spend 18 months in barrel while the Premier and Grand Crus remain in cask for 20 to 24 months before being bottled, all without fining or filtration.