Domaine Besancenot is one of the most ancient family estates in Beaune, which consists of 10 hectares from 12 different appellations. The current winemaker is Thérèse Besancenot, who runs the domaine according to the sustainable principles with Independent Wine Growers and HVE certifications for 4 years.

Thérèse Besancenot specializes mostly on production of red wines.

Top wines of the Domaine Besancenot are: Beaune Premier Cru Les Cents Vignes, and Beaune Premier Cru Clos du Roi. Beaune Premier Cru Les Cents Vignes 1983 scored 86, Beaune Premier Cru Clos du Roi 1983 scored 85, and 1986 scored 83 by the Wine Advocate.

Robert Parker comments on Beaune Premier Cru Les Cents Vignes 1983: “The wine was impressive, showing rich, concentrated cherry fruit, a spicy, fragrant bouquet, long, lush texture and moderately ripe, round tannin. It has a good measure of alcohol, 13%-13.5%, as do most 1983s, but was an impeccably clean and well-made wine for drinking over the near term. This small, well-run domaine right outside the walls of Beaune makes very elegant, fragrant, supple, silky, easy-to-enjoy wines from vineyards in the Cote de Beaune. In the years 1979 and 1980, the wines tasted fully mature when released, but the 1983 Besancenots needed 4-5 years to reach their peak. This 1983 was very, very fine, exhibiting no signs of rot and showing excellent balance”.

Today the Domaine Besancenot is run by the 6th family generation - Thérèse Besancenot, who was elected the President of the Beaune to rejuvenate the appellation’s renown.

Firstly the vines of the Domaine Bensancenot were exploited in 1850.

Since 2018 the work on the vineyard is carried out according to sustainable principles, with Independent Wine Growers and HVE certifications.

Most of the work on the vineyard is done with respect for the environment: some processes are mechanized, the use of phytosanitary products is very limited and the soil is mechanically plowed.

The grapes are completely destemmed before the fermentation. Each appellation is vinified separately without blending for 15 to 20 days. The use of sulfur is limited throughout the aging process so that the final dose is minimal.

In order to preserve the aromas of the terroir, Thérèse Besancenouses uses 1/6 of new barrels for the maturation of the wines. The process takes 18 to 24 months.