Domaine Amiot-Servelle makes fine and balanced wines. The estate cultivates 7 hectares in Chambolle-Musigny. The current winemaker is Prune Amiot-Servelle, well-known for her deep colored, with an elegant floral, soft tannis wines. The Domaine Amiot-Servelle was certified organic by AB in 2008.

Top wines of the Domaine Amiot-Servelle are: Charmes-Chambertin Grand Cru, Clos Saint-Denis Grand Cru, and Chambolle-Musigny Premier Cru Les Amoureuses. Charmes-Chambertin Grand Cru 2013 scored 94-96, Clos Saint-Denis Grand Cru 2013 scored 94-96, and Chambolle-Musigny Premier Cru Les Amoureuses 2011 scored 95 by the Wine Advocate.

Robert Parker comments on Charmes-Chambertin Grand Cru 2013: “The 2013 Charmes-Chambertin Grand Cru comes from around 60-year-old vines located in Mazoyères just below those of Christophe Perrot-Minot. It has a gorgeous bouquet that is beautifully defined, pure as the driven snow, with candied dark cherry fruit and cassis interlaced with cold stony scents. The palate is medium-bodied with very fine tannins, a sorbet-like freshness and vitality. This feels so silky in the mouth and the finish is extraordinarily long. What an utterly beautiful wine in the making”.

Since 2011 the domaine has been managed by oenology Prune Amiot-Servelle and her brother Antoine Amiot-Servelle. Before coming to work on family estate, Prune Amiot-Servelle was working for a variety of domaines both in France and abroad.

Prune Amiot-Servelle has been developing the family estate and extended the domaine’s holdings with one hectare of vines from Domaine Amiot &Fils.

The roots of the domaine go back to 1920s to Clément Tachot - the founder of the domaine. His daughter Cécile Tachot married Jean Servelle and founded the Domaine Servelle-Tachot in the 1950s. In 1989, Elizabeth Servelle and her husband Christian Amiot took over the activities and renamed the domaine to Domaine Amiot-Servelle.

Jean Serville, the previous winemaker, already adopted methods respecting the environment: dropout of the systemic use of insecticides and fungicides in smaller quantities and limited numbers of treatments.

Since 2013 the domaine is based on organic principles.

In the vineyards only natural compost is used instead of chemical fertilizers, and the soil is regularly analyzed. Ploughing airs the soil and thus stimulates the microbial activity. All the work in the vineyard (pruning, rigorous sucker removing, green harvesting if necessary) is painstakingly carried out throughout the season. The domaine also use mating disruption, "sexual confusion”. This method was introduced in 1990 to fight against destructive insects such as eudemis and cochylis moths whose larvae are likely to spoil the quantity and the quality of the crop. Contrary to insecticides which kill the eggs or the larvae, this method prevents males from locating females. Traps stimulating female pheromones are displayed in the vineyards in April and prevent male moths from finding mates.

The maturity of the grapes is controlled daily, in order to decide on the best date for harvesting. The Domaine is a late harvester, they do like to wait for grapes to be with full phenolic ripeness. The grapes are picked by hand. After a first selection in the vineyard, they are brought to the winery in perforated crates to avoid harming the berries. Then the grapes are carefully sorted on the sorting table. The percentage of whole clusters varies depending on the vintages.

The winery was modernized in 2006. The Domaine changed from the open wooden vats to self-regulating stainless steel vats ensuring a great reactivity in wine making.

Vinification is carried out in a traditional and natural way, without any addition of yeast or enzymes.

The grapes go through a 4 to 5 days pre-fermentation cold maceration (10/12°C, that is 50/54°F). Then the alcoholic fermentation occurs naturally and is kept under a strict temperature control.

Pumping-over and punching the cap are carried out every day. After the maceration period, the juice is pressed with a pneumatic press and then runs into the barrels by gravity with the greatest care for the wine.

The wine is aged for 16 to 18 months, according to the vintage, in oak casks from the best French forests including 15 to 50% of new casks, depending on the appellations.

The bottling process is done without any filtration or with a very light one, depending on the vintage, to provide maximum fullness and typicity to the wines. The bottling date is determined by laboratory analysis supplemented with the family tastings. At all stages, from farming the soil to bottling, family know-how comes in addition to technology.