Domaine Poisot is a small 2 hectares family estate located in Aloxe-Corton. Nowadays the domaine is run by Rémi Poisot, who is famous for his approach to "traditional" vinification with no complex oenological operations, nor additions of exogenous inputs which "tamper with the wine".

Top wines of the Domaine Poisot are: Romanée Saint-Vivant Grand Cru, and Corton-Charlemagne Grand Cru. Romanée Saint-Vivant Grand Cru 2011 scored 93, 2019 scored 91-93+, and Corton-Charlemagne Grand Cru 2019 scored 91-93 by the Wine Advocate.

Robert Parker comments on Romanée Saint-Vivant Grand Cru 2011: “The Romanee St. Vivant, the parcel of vines located directly opposite those of Domaine de la Romanee-Conti, has a well-defined bouquet with fresh scents of dark cherries, boysenberry, crushed stone and violet. The palate is medium-bodied with very smooth tannins, plenty of pure red and black fruit with the underlying mineralite exposed more toward the finish than the beginning. It lives up to the Grand Cru billing and is an impressive wine for the challenging 2011 vintage. Tasted May 2013”.

Since 2010 Rémi Poisot, a naval officer for 28 years, has owned the domaine.

In September 2009, Rémi left the General Staff of the Navy, Place de la Concorde in Paris, to enter the Center for Professional Training and Agricultural Promotion in Beaune. After that training, Rémi Poisot took over his father’s domaine. Unlike his father, Maurice Poisot, who sold the harvest in grape must and wine to merchants in the region, Rémi Poisot now produces his own wines.

The area exploited today represents approximately 2 ha with the characteristic, rare for a small family estate, to have three grands crus and a premier cru.

The roots of the domaine go back to the great-grandmother of Rémi Poisot who inherited her share of Domaine Louis Latour’s holdings.

Grape samples are taken regularly during the ten days preceding the harvest, to ensure the grapes are ready to harvest. The bunches are picked and sorted manually in the vineyard. Then the grapes are transported to the winery in small harvest crates, to prevent the premature maceration and oxidation of the harvest. Rémi Poisot philosophy consists of respecting the terroir, with very little intervention in the process. In particular, the alcoholic fermentation is carried out with indigenous yeasts, that is to say, those which are present naturally on the harvested grapes.

In about ten months, after the malolactic fermentation, the wines are racked to eliminate the coarse lees. A second racking is carried out just before bottling.

The wines are bottled without filtration, which allows the wine to keep all its complexity and all its richness, a reflection of its terroir.