running his vineyard, manager Thiébault
Huber has implemented a rational
pest control programme, using only compost on his vines and tilling
as the sole method of soil maintenance .
that the true wealth and flavour of Burgundy comes from the soil,
he controls yields and makes his wines in the traditional manner,
though not hesitating to use modern techniques such as thermoregulation
and pre-fermentation maceration when necessary.
the Aligoté and the Passetoutgrains, all his wines are matured in
oak barrels for 14 to 16 months. The barrels are replaced regularly,
to the tune of 20 to 25% each year.
wines are bottled on the estate, with 50% sold to private
customers, 20% to restaurants and caterers and 30% going for export.