The Buisson family has been growing grapes in the twelfth-century village of Saint Romain in Burgundy. In 1947, Henri and Marguerite Buisson decided to start bottling their wine and selling it under their own brand. In the 1970s, their son Gilles began organic vineyards, and grandchildren Frank and Frederick continued the tradition, leading to the 2009 Ecocert certificate. The grape harvest is done manually and the mechanical work in the cellar is limited. The grapes go through a strict selection twice. Fermentation begins with natural yeast for ten months. The wine spends very little time in oak barrels to preserve the purity of expression of the variety.