Domaine Simon Bize is well-known for its wide range of magnificent wines. The estate is located in Savigny-lès-Beaune. The viticulture of the domaine is according to biodynamic principles. The current winemaker is Chisa Bize.

The top wines of the domaine are Savigny-lès-Beaune Premier Cru Aux Guettes, Gevrey-Chambertin Grand Cru Latricières-Chambertin, Savigny-lès-Beaune Premier Cru Les Vergelesses. The Savigny-lès-Beaune Premier Cru Aux Guettes 2020 scored 94-96, Gevrey-Chambertin Grand Cru Latricières-Chambertin 2019 and Savigny-lès-Beaune Premier Cru Les Vergelesses 2019 scored 93-95 by the Wine Advocate.

Robert Parker noted the Savigny-lès-Beaune Premier Cru Aux Guettes 2020: “The 2020 Savigny-lès-Beaune 1er Cru Aux Guettes is a magical swan song vintage for this parcel, which was ripped up for replanting shortly afterwards. Wafting from the glass with aromas of orange rind, wild berries, Indian spices, rose petals, potpourri and loamy soil, it's medium to full-bodied, deep and concentrated, its powdery structuring tannins and lively acids cloaked in an ample core of fruit. It's the most exotic, carnal wine in the range, and it will be worth a special effort to seek out.”

The wines are fragrant, classy, sensual and exquisite.

Since 2013, the domaine is managed by Chisa Bize. Guillaume Bot is in charge of the white wine vinification.

Domaine Simon Bize was founded in 1880 by Simon Bize. In 1950, Simon Bize, grandson of Simon Bize, succeeded the domaine and made a crucial change - he decided to bottle and sell his own wines, as he strongly believed that it strengthens the relationship between the winemaker and his clients. Patrick Bize took over the reins of the domaine in 1972, he made also a number of improvements - expanded the barrel cellars, built a cuverie and purchased some new parcels.

Domaine Simon Bize owns monopoles - Aloxe-Corton Les Genevrières and Aloxe-Corton Le Suchot.

The vineyards of Domaine Simon Bize are treated according to biodynamic principles. Harvesting is conveyed when the grapes reach the appropriate acidity and ripeness.

In the winery, the white grapes are pressed, cooled to 12° C and left for 12 hours for natural sedimentation. Only the clear sediments are kept as they will nurture the wine during the maturation. The clarified juice is transferred into barrels; in 3 or 4 days the alcoholic fermentation starts and lasts for 4 to 6 weeks under the temperature of 20°C to 24°C. The wines are matured in the barrels from 9 to 15 months depending on the appellation. The barrels used for white wines are from 1 to 5 years old, the percent of new oak usage is between 15 and 30. The Bourgogne Blancs stayed in barrels for nearly 9 months and then moved to tank for freshness preservation. The village wines, premiers crus and grands crus need a few additional months of maturation to uncover their complexity. Malolactic fermentation begins naturally. After ageing, the wines are racked and transferred to stainless steel tanks, but particular appellations are left for 2 to 4 additional months of second ageing. During this period the wines become more refined. Periodically, during the assemblage, the wines are lightly filtered.

Depending on the appellation and the vintage, the red grapes are partially destemmed or used whole-bunched, sorted and transferred to wooden fermentation vats. The gentle punching down is followed by alcoholic fermentation launched naturally under the temperature of 33 to 34°C; it lasts from 5 to 7 days. When all of the sugar is converted to alcohol, the temperature is lowered to 24°C. The wine is devatted, pressed and moved to stainless steel tanks where it is decanted. The maturation is carried out in oak barrels and lasts for approximately 12 months. For the red wines, a minimum of new oak is used in order to save the aromas. The age of oak barrels is from 1 to 6 years old. Based on the appellation, the malolactic fermentation takes place between January and June. After maturation, the reds are racked and assembled in stainless steel vats. Bottling is conveyed between January and March; wines are neither fined nor filtered.