Domaine Henri & Gilles Buisson is a 20 hectares large domaine in Saint-Romain, Burgundy. Franck Buisson and Frédérick Buisson are farming the vineyards according to certified biodynamic and certified organic principles.

Franck Buisson and Frédérick Buisson's wine style is about character, purity and intensity while keeping an appealing freshness.

The top wines of the domaine are: Corton-Charlemagne Grand Cru, Corton Rognet Grand Cru, and Corton Renardes Grand Cru.

The Corton-Charlemagne Grand Cru 2017 scored 93+, the Corton Rognet Grand Cru 2019 scored 93, and the Corton Renardes Grand Cru 2019 scored 93 by the Wine Advocate.

Tasting the Corton-Charlemagne Grand Cru 2017 Robert Parker said: “From a parcel of vines in the lieu-dit Le Charlemagne, the 2017 Corton-Charlemagne Grand Cru is the most reserved wine in the Buissons' cellar, unfurling in the glass to reveal notes of ripe citrus oil, fresh pastry, dried flowers and smoke. On the palate, it's medium to full-bodied, deep and muscular, with good concentration and chewy structuring extract. It will demand some patience, but it's a very fine rendition of the appellation.”

The winemakers of Domaine Henri & Gilles Buisson are the 8th eight generation vignerons, Franck Buisson and Frédérick Buisson.

This ancient Saint-Romain family has lived in the village since the 12th century. However, they started winemaking only in 1758.

When Saint-Romain gained its AOC in 1947, Henri Buisson started bottling wine at the domaine.

Henri Buisson's son, Gilles Buisson, repurchased a few more parcels in the 1980s and extended the domaine property from 5 to 14 hectares.

The sons of Gilles Buisson, Frédéric Buisson and Franck Buisson joined the winemaking in the early 2008. They managed to extend the vineyards by buying and renting parcels.

Domaine Henri & Gilles Buisson has been certified biodynamic since 2019 and organic since 2008.

The winemakers make wines with a love for their terroir. They have planted various trees around the edges of their vineyards and are careful not to mow the verges early in the season — larks and other small birds nest there. The vineyards are grassed between the rows but tilled underneath the vines.

The whites are crushed before pressing, and the reds are now vinified typically with about one-third whole bunches and very low sulphur levels - or none at all for the 'Absolu' bottling.