Domaine Ghislaine Barthod is located in Chambolle-Musigny, Burgundy. The vineyards cover 6.5 hectares. The winemaker is Ghislaine Barthod, who farms the plots according to the sustainable approach, but without a certificate.

Ghislaine Barthod’s wine style displays the idiosyncrasies of the terroirs. The wines contain elegant acidity with a palate coated in sensual Chambolle fruit. Lovely weightlessness in tune with density. Charming, adorable and age worthy wines.

Top wines of Domaine Ghislaine Barthod are: Chambolle-Musigny Premier Cru Les Véroilles, Chambolle-Musigny Premier Cru Les Cras and Chambolle-Musigny Premier Cru Les Fuées. The Chambolle-Musigny Premier Cru Les Véroilles 2019 scored 96+, the Chambolle-Musigny Premier Cru Les Cras 2019 scored 96, and the Chambolle-Musigny Premier Cru Les Fuées 2019 scored 95+ by the Wine Advocate.

Robert Parker’s tasting notes on the Chambolle-Musigny Premier Cru Les Véroilles 2019 are: “The 2019 Chambolle-Musigny Premier Cru Les Véroilles is just as compelling as I predicted from the barrel. Mingling notes of cherries and wild berries with scents of exotic spices, raw cocoa and forest floor, it's medium to full-bodied, deep and searingly concentrated, with a lively spine of acidity, melting tannins and a long, pungently mineral finish. Taut and vibrant, it will demand at least a decade's patience.”.

Since 1986 Domaine Ghislaine Barthod has been managed by Ghislaine Barthod. In 2019 she was joined by her son - Clément Barthod.

The roots of the domaine go back to Marcel Noëllat, who is a grandfather of Ghislaine Barthod, and the founder of the estate. In the 1950’s his daughter married Gaston Barthod – an officer stationed in Dijon, who also dived into winemaking in 1960.

Domaine Ghislaine Barthod is cultivated according to the sustainable concepts, but without a certificate.

Ghislaine Barthod is the winemaker, who pays a lot of focus on soil treatment and there’s minimal intervention in the winemaking.

After harvesting, the grapes are destalked and partially destemmed.

Only natural yeasts are used. The juice is given a brief cold soak before the fermentation. The maceration period varies from two to five days. The juice is fermented with more punching down than pumping over.

After fermentation, the wines are racked into small barrels once and matured for 18 months. There is no great reliance on new wood with no more than 30 percent for the premier crus.