Domaine Chandon de Briailles is located not far from Beaune. It occupies the territory of over 13.7 hectares shared equally amongst the three villages of Savigny-lès-Beaune, Pernand-Vergelesses and Aloxe-Corton. They have been certified organic and biodynamic since 2011 under the vinification management of Claude de Nicolay and François de Nicolay.

Top wines of the domaine are: Corton Clos du Roi Grand Cru, Corton-Bressandes Grand Cru, Corton Clos du Roi Grand Cru. Corton Clos du Roi Grand Cru 2015 scored 96, Corton-Bressandes Grand Cru 2015 scored 95, Corton Clos du Roi Grand Cru 2020 scored 93-95 by the Wine Advocate.

Robert Parker comments on Corton Clos du Roi Grand Cru 2015: “The 2015 Corton Clos du Roi Grand Cru is a magical wine in the making, opening in the glass with a deep and brooding bouquet of cherries, plum preserve, espresso roast, rich soil, dark chocolate and dried rose petals. On the palate, the wine is incredibly complete and multidimensional, with an ample chassis of fine-grained, chalky tannins, a bright line of acidity, and immense concentration and length. More deep and layered than the Corton Bressandes, this Clos du Roi is also finer-boned and more mineral, its aromas and flavors less wild and "sauvage," and while the wine's considerable structure will demand a decade of bottle age, this will be a benchmark Corton in the fullness of time.”

François de Nicolay and his sister Claude de Nicolay, who is married to Frederic Drouhin, are in charge of the domaine since 2001. Their children are also involved in the family business. In 1982 the domaine was headed by their mother Nadine de Nicolay. The founder of the domaine is Countess Chandon de Briailles, grandmother of François de Nicolay and Claude de Nicolay. Countess Chandon de Briailles with her husband Pierre Guillemot purchased the house in 1834. Her family was related to the famous champagne house of Moët & Chandon.

After Nadine de Nicolay headed the domain, she understood the damaging effects of chemical growing. Her children Claude de Nicolay and François de Nicolay continued to farm organically and later to farm biodynamically, since 2005. They achieved organic and biodynamic certification in 2011.

The bio-dynamic approach to vinification allows regulating yields naturally. Horses are used instead of tractors. The refusal of using too much sulphur and copper which is needed against mildew can be changed into low-fat milk as protection against powdery mildew. The domaine uses the philosophy of old oak barrels. In 2006 a vertical press started to be used. Depending on the vineyard and vintage, the whole-bunch fermentation is used. For example, vintage 2017 from the village Savigny was destemmed, the premiers crus was half and half, and the grands crus 80 to 100 percent whole bunch.

For the red wines, the harvest is thoroughly sorted and then put in the open-top vat, partly in whole bunches, partly de-stemmed. No oenological products are used. Only certain rare vintages need light chaptalization, in which case organic sugar can be used. To avoid premature fermentation, slow cooling to around 18 °C is applied. Fermentation starts off naturally a few days after harvesting. Daily pumping over, with manual punching-down, is conducted. The wines are then devatted after 15 to 20 days and decanted via settling vats then taken down still warm into the cellars, for the barrel aging period.

The whites grapes are also thoroughly sorted. The directly pressed must is put in a settling vat for around 48 hours. The gentle fermentation lasts a long time and does not rise above 22°C in temperature. The first aging period lasts for 14 to 18 months. Neither filtering nor fining is conducted.

After the vinification, the wines go down to the cellar in already-used barrels for long aging on their lees, for both reds and whites. They are regularly checked by tasting and analysis. Then they are delicately racked "au clair" for the second phase of aging, separated from the lees so as to refine the wines. This allows them to be bottled without filtration or fining. They are bottled by gravity-feed, without filtration.