Gerard Boudot seeks maximum finesse and an individual expression of his vineyard. He applies state of the art technology to traditional vinification techniques to achieve some of the most highly sought white wines in all Burgundy. Although techniques are more modern in the hands of M. Boudot, he is maintaining Etienne Sauzet's tradition of ageing wines on lees for ten months to, as he calls it, nourish them. Parcels are fermented and aged nine or ten months in oak until racking into tank for a further two nonths elevage on fine lees. The wines are fined with isinglass and pre filtered with kieselguhr, or diatomaceous earth, followed by a final pass through a membrane filter before bottling.