Domaine Georges Chicotot is managed by Clément Chicotot and Pascale Chicotot, mother and son who own 7 hectares of vineyards in Nuits-Saint-Georges. As winemakers of their domaine they have put it through organic certification.

The top wines of the domaine are Nuits-Saint-Georges Premier Cru Aux Torey, Nuits-Saint-Georges Premier Cru Les Saints-Georges and Nuits-Saint-Georges Premier Cru Les Pruliers. Nuits-Saint-Georges Premier Cru Aux Torey 2019 scored 93, Nuits-Saint-Georges Premier Cru Les Saints-Georges 2019 scored 93, Nuits-Saint-Georges Premier Cru Les Pruliers 2019 scored 92+ by the Wine Advocate. Robert Parker comments on Nuits-Saint-Georges Premier Cru Les Pruliers 2019: “Unfurling in the glass with aromas of plums, wild berries, warm spices and creamy new oak, the 2019 Nuits-Saint-Georges Premier Cru Les Pruliers is medium to full-bodied, layered and muscular, with lively acids and rich chalky tannins to frame its concentrated core of fruit. It's a characterful, slightly rustic wine that testifies to superb raw materials, and it will need a little time to round out.”

Domaine Georges Chicotot is the result of hard work of several generations of the Chicotot family. Currently, Clément Chicotot and Pascale Chicotot who are now winegrowers and winemakers are the successors of the best natural approaches used in the winery. They are the son and the wife of Georges Chicotot who had been in charge of the estate since 1971. Before that, his father - Lucien Chicotot headed the estate. Lucien Chicotot also stood at the roots of the controlled appellation system in Burgundy from 1936.

The vineyards are farmed according to organic certification. Clément Chicotot and Pascale Chicotot are keen on encouraging biodiversity by planting fruit trees and experimenting with permaculture and permanent intra-row cover crops. As winemakers, they are interested in the natural cycle of the vine. All processes are carried out by hand. Every winter the pruning is conducted. Around 50 percent of stems are retained, with no temperature control. To protect plants from disease, such treatments as sulphur and copper are applied. Maturation is conducted in barrels from a variety of coopers, including those of Dominique Laurent. The wines leave the barrels in November and can be already bottled in February without filtration.