Winery Overview
The vineyards of Pernand-Vergelesses have a particular charm and magic. The village is nestled into gently undulating hills that eminate a feeling of calm while at the same time putting the hill of Corton into a magnificent relief. Patrick Giboulot is the third generation of his family to farm in Pernand. After a career in the French Air Force, Patrick returned to his family’s vineyards and in 2017 began producing wine. For a few years in between, he worked with Philippe Pacalet where he was able to hone his skills in minimal intervention winemaking. Patrick does not use herbicides or pesticides in his vineyards and he works the ground with a small and light tractor to avoid compacting it. Harvesting is done by hand and Patrick does a double triage of grapes; first in the vineyard while harvesting and then again before the grapes enter the vat house. All wines ferment with their natural yeasts and Patrick doesn’t use SO2 until after the malo-latic fermentation is finished. For his whites, Patrick gently presses whole bunches, and for his reds, he puts whole bunches in stainless steel tanks for fermentation with macerations lasting 10-12 days.