Château de Lavernette is the 16th century château in Chaintré, Mâconnais, Burgundy. The current winemaker is Xavier de Boissieu, who farms 13 hectares of the vineyards according to the organic approach certified by Demeter.

The wine style of the house is fresh, smooth, and of light tannins.

Top wines of Château de Lavernette are: Pouilly-Fuissé Cuvée Jean-Jacques de Boissieu, Pouilly-Fuissé Maison du Villard, and Pouilly-Fuissé Vers Châne. The Pouilly-Fuissé Cuvée Jean-Jacques de Boissieu 2018 scored 91, the Pouilly-Fuissé Maison du Villard 2018 scored 90, the Pouilly-Fuissé Vers Châne 2017 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Pouilly-Fuissé Cuvée Jean-Jacques de Boissieu 2018 are: “Opening in the glass with notes of pear, honeycomb and almond paste, framed by hints of barrel-derived vanillin and oak lactones, the 2018 Pouilly-Fuissé Cuvée Jean-Jacques de Boissieu is medium to full-bodied, deep and layered, with fine concentration, lively acids and a long, penetrating finish. As I've written before, despite the small percentage of new oak that this cuvée receives, I find the barrel choices quite obtrusive; but that notwithstanding, this is the best-integrated out of the gates of any rendition of this bottling that I've tasted to date.”.

Since 2005 Château de Lavernette has been under Xavier de Boissieu control. Xavier de Boissieu graduated from BTS Viticulture-oenology Beaune wine school, and acquired a degree in “wine marketing and quality signs” at ENSAM, Montpellier. Xavier de Boissieu developed his professional skills doing internships at ENTAV, at Paul Jaboulet Aîné, Margrain Vineyard in Martinborough, New Zealand and Saintsbury in Napa Valley, California. In California Xavier de Boissieu met his wife - Kerrie, who is a 3 times champion in competitions of the best taster in California. In 2005 Kerrie left her country for Burgundy, and joined Xavier de Boissieu.

Xavier de Boissieu took over from his father - Bertrand de Boissieu. It was 1988 when Bertrand decided to vinify on his own, pulled the family vineyards out of the local cooperative, and restored the cellars. Bertrand taught viticulture and oenology at the Mâcon-Davayé high school and was responsible for the management of the château. In June 2013 he retired.

The roots of the Château de Lavernette go back to 1569, when the lands and the house of Lavernette, property of the monks of the abbey of Tournus, became the lordship of Lavernette.

Château de Lavernette vineyards are farmed according to organic concepts certified by Demeter.

The soils are worked mechanically or manually, ploughed or grassed depending on the soil. Although pruning, digging, leaf stripping, and green harvesting are carried out by hand. The organic compost is used for better fertility.

The vinification varies according to the grape variety. In general, the juice is fermented at 15°C to 17 °C in 3-year-old oak barrels. The malolactic fermentation takes place naturally on the fine lees. The wines are usually bottled after 12 months of ageing.