Domaine Capitain-Gagnerot holds 16 hectares in Ladoix, one of the most famous hillsides in Burgundy, which allows producing both white Grand Crus and red Grand Crus. Pierre-François Capitain, as the winemaker, farms the vineyards biodynamically with organic certification.

Top wine of the domaine is: Corton-Renardes Grand Cru 1988 scored 90, by the Wine Advocate.

Robert Parker comments on Corton-Renardes Grand Cru 1988: “Capitain's one great 1988 wine is his Corton-Renardes. He produced only 175 cases of this wine from a vineyard that has an average vine age of 35 years. It is superb with a fabulous bouquet of black fruits and spicy oak, explosively rich, full-bodied flavours, and a long, supple finish. Its great fruit extract actually seemed to be concealing moderate tannins. I found Roger Capitain's 1988s all delicious to drink. His wines tend to be relatively heady, supple, and deliciously fruity.”

Pierre-François Capitain became a winemaker of the domaine in 2008.

Since the establishment of the domaine in 1802 the succession has been made from father to son. In 1864 Marie Gagnerot, Jean-Baptiste’s Gagnerot only daughter, married François Capitain, wine trader, native of Champlitte. Together, Jean-Baptiste Gagnerot and François Capitain established the Domaine Capitain-Gagnerot. Hard times of the domaine fell on phylloxera crisis from the 1870s to 1880s. The next important stage in the domaine’s history happened after the Second World War, when Roger Capitain inherited 3 hectares of vineyards and a wine trade, which allowed hіs sons, Patrice Capitain and Michel Capitain to develop the family business successfully. Today, Pierre-François Capitain and Delphine Capitain together with their spouses continue the business of their father Patrice Capitain.

The vineyards are cultivated biodynamically with organic certification. The terroirs of the domaine have a geologic profile that comprises two types of soils: marl limestone convenient for great white wines and clay and limestone, yielding red wines.

Reds are fermented naturally in open tanks, without yeasts addition. Fermentation lasts 12 to 15 days at a temperature of maximum 30° C. The wine is punched-down twice a day, then pumped over, after a very short period of cool maceration. Wines are exclusively matured in oak barrels during 12 to 18 months. After the malolactic fermentation and light filtration, they are bottled.

After racking of the must, whites are being fermented in barrels at a temperature between 20 and 22° C to preserve its aromatic freshness. After a minimum 10 months of maturing in a cask, wines are racked, filtered and bottled. The bottles are closed with the ArdeaSeal 'cork', which they pioneered in 2004. New wood in barrels does not exceed 10 percent.