Domaine Potinet Ampeau is based in Monthélie, Burgundy. The vineyards of the domaine cover 8.5 hectares in Puligny-Montrachet, Meursault, Auxey-Duresses, Volnay, Pommard and Monthélie. The vineyards of the domaine are farmed by Vincet Durrieu according to a sustainable approach, but without certification.

The wines of the domaine are intense in their youth and need considerable time in bottle to mature, time for the fruit to emerge from the initial more tannic structure.

The top wine of the domaine is Volnay Premier Cru Santenots. The Volnay Premier Cru Santenots 1995 scored 93 by the Wine Advocate.

Robert Parker comments on The Volnay Premier Cru Santenots 1995: “The 1955 Volnay Premier Cru Santenots showed superbly and ranks as the finest red wine I have tasted from this Monthélie domaine, as well as a brilliant example of its appellation. Mingling aromas of orange rind, red berries, incense and rose hips in a captivating bouquet, it's medium to full-bodied, supple and velvety, with fine-boned structure, lively acids and a long, sapid finish.”

Domaine Potinet Ampeau is managed by Vincet Durrieu. He is the fifth generation of the winemakers in the family and had been increasingly working at the domaine from his middle teens.

The Domaine was founded by Henri Potinet, who was married to Robert Ampeau's sister, who provided the domaine with white wines. Ampeau's family were among the first to export wines to the USA in the 1920s, which helped Domaine Potinet Ampeau to establish strong ties to the American market. In 1951 Vincent Durrieu’s grandparents started keeping ‘vins de garde’, thanks to that the domain always has an impressive choice of older vintages on offer.

Domaine Potinet Ampeau is farmed according to a sustainable approach, but without certification.

The grapes are picked by machine. Sorting is done in the vineyards.

The white wines pass through long and fierce pressing in a Vaslin hydraulic press. After that, the juice is being settled and fermented in barrels in its own yeasts. Separate cellars allow the wines to spend their second winter in barrels, without racking until they are ready for bottling. The whites are usually bottled in July, 24 months after the harvest.

The reds are destemmed, and then light cool pre-maceration is conducted. At the beginning of fermentation, which lasts 4 to 6 weeks in the vats, punching down to kick things off is done. Further intervention is minimized to keep the solid chapeau damp.

DIAM30 closures system has been used since the 2015 vintage.