Hospices de Beaune is an organization that has a long-standing history. The holdings cover 60 hectares of vineyards - 50 hectares of which are planted with Pinot Noir and 10 with Chardonnay. The viticulture is close to organic. Nowadays, the winemaker is Ludivine Griveau.

The top wines of Corton Grand Cru Les Renardes Cuvée Charlotte Dumay and Pommard Premier Cru Les Rugiens Bas Cuvée Dames de la Charité. The Corton Grand Cru Les Renardes Cuvée Charlotte Dumay 1920 scored 97 and Pommard Premier Cru Les Rugiens Bas Cuvée Dames de la Charité 1943 scored 91 by the Wine Advocate.

Robert Parker described the Corton Grand Cru Les Renardes Charlotte Dumay 1920: “The 1920 Cuvée Charlotte Dumay Corton Grand Cru was an absolutely divine, dare I say heavenly (or heaven-sent) expression of antique Burgundy. The nose is ethereal, light but perfumed with delicate traces of red fruit, wisps of sous-bois and tobacco. The palate is beautifully balanced and pure as the driven nose with "airy" tart red fruit, a keen line of acidity and a poise on the finish nigh impossible to articulate. One of those transcendental vinous moments forever lodged in the memory.”

The wines of Hospices de Beaune are full of charm, balance, fruit aromas, finesse and chic.

Hospices de Beaune is supervised by a Board of Management. Ludivine Griveau is the régisseur in charge. She took over the helm from Roland Masse in 2015.

The roots of Hospices de Beaune go back to 1443 when Nicolas Rolin, the Chancellor of the Duke of Burgundy Philippe Le Bon, and his wife, Guigone de Salins, founded the Hôtel-Dieu - a hospital for the “sick and needy”. It has been funded by donations made by cash, real estate, land plots, and, in vines. The first donations in vines were made by Jean Guillote Le Verrier in 1457. The first time the wines of Hospices de Beaune were sold at auction was in 1795. As a tradition, the sale took place by candlelight for a long time. The Hospices de Beaune Wine Auction has become the most well-known charity wine sale in the world. Nowadays, it is held on the third Sunday of November. From the 1945 vintage and on ahead, each sale is represented by a special person; the first one was Jefferson Caffery, the USA ambassador to France.

Since 1952, Hôtel-Dieu ceased to exist, while the winery was gaining momentum. All the time, the wines were made on-site, but the new cuverie was built on the outskirts of the town in 1994. Besides, the holdings of Hospices de Beaune have been constantly extending through the years.

In 2005, the local auctioneer was replaced by Anthony Hanson, a famous wine expert of Christie's International Wine Department. The new team made a number of improvements to the auction, for example, the customers became able to buy single barrels too, not only multiple lots.

In 2012, the winery and the cellars of Hospices de Beaune were modernized, in particular, the temperature control system and the sorting tables.

Since 2016, the well known Jasper Morris has been in charge of the annual Hospices de Beaune Wine Auction.

It should be mentioned that the range of Hospices’ de Beaune cuvées deserves special attention: all the cuvées are named after the benefactors who donated to Hospices de Beaune or notable figures who made an input into the history of the Hospices.

The farming of Hospices' de Beaune vineyards is close to organic; no herbicides or other chemicals are used. Great attention is given to soil health: regular soil analyses are conveyed. Pruning and green harvesting are carried out if the harvest is exceptionally generous.

The harvesting date is chosen carefully - mainly, it depends on the level of grapes' ripeness. In the case of rain - harvesting is paused.

The grapes are transferred to the winery in perforated boxes allowing the juice to run off rather than cause unwanted oxidization. Sorting is conveyed twice - in the vineyards and the winery, on the sorting and draining table. If there is a sufficient level of tannins in the grapes - destemming is conveyed; otherwise, the whole bunches are used.

The red grapes are macerated for a few days in thermo-regulated stainless-steel tanks to launch the coloring and tannins exchange. Pressing is done pneumatically.

The white grapes are pressed immediately after the arrival at the winery. After that, the juice is moved to barrels where the alcoholic fermentation is carried out.

Till 2005, all the wines were maturated in new oak barrels. Recently, the barrels' scope has diversified. Maturation lasts from 12 to 24 months and is followed by bottling.