Thierry Beaumont, founder and wine maker, believes in a minimum of interventions in the vineyard and although respecting biodynamics, believres in flexibility. Yeasts used to start fermentation are natural even if this means wines vary year to year. The Beaumont family has 7 generations of wine making history however Thierry took over in 1991 and created Domaine des Beaumont, first bottled in 1999. Today vineyards cover Morey-Saint-Denis, Gevrey-Chambertin and Chambolle-Musigny. Investment into modern machines work along side traditional methods in the vineyard to get the best from the terroir.

Hand picked grapes are pressed and fermented in cement vats for 15 to 20 days then the wine continues its maturation for 12 to 18 months (up 60% for 1er and grand crus and 30% for others) followed by little filtration and bottling at the property.