Domaine Françoise André, previously Domaine Terregelesses, is currently managed by Jérôme Desprès. The domaine was certified organic by Ecocert since 2012.

The vineyards of the domaine can be found in Pommard, Beaune, Chorey-lès-Beaune, Savigny-lès-Beaune, Pernand-Vergelesses and on the famous hill of Corton.

The top wines of the domaine are Corton Grand Cru En Charlemagne, Pernand-Vergelesses Les Pins, and

Savigny-lès-Beaune Premier Cru Les Vergelesses .

The best-rated is Corton Grand Cru En Charlemagne 2015, then goes Pernand-Vergelesses Les Pins 2018 and Savigny-lès-Beaune Premier Cru Les Vergelesses 2017.

Tasting notes may be described as bold, dry, a bit acidic with fruity notes. Expressive, complex wines with their own personality.

Jérôme Desprès, the current winemaker, took over the processes in 2020 from Philippe Senard. Back in 1983, when Michel André and Françoise André bought a vineyard in Savigny-lès-Beaune, Sylvain Pitiot became the domaine’s first winemaker.

Their three sons, Frédéric André, Rodolphe André and Thierry André, have always been engaged in management. When Thierry André married Enter Lauriane, they changed the winemaking strategy. In 2008, with Lauriane André’s help, the domaine started producing and selling its own bottles. However, the first complete release was in 2010.

Françoise André, whose name the estate now bears, still actively participates in the winemaking processes alongside her daughter-in-law Lauriane André, to whom is now entrusted the future of the Domaine Françoise André.

The winemaker practices manual harvesting for all plots, both Chardonnay and Pinot Noir. Domaine Françoise André moved to organic in 2010 and received certification from Ecocert in 2012. Approximately two-thirds of the vines are red. The reds are usually fully destemmed, but a few parts may be left, given a cool pre-maceration, then fermented with punching down at first, pumping over thereafter. The wines spend months in barrel without racking, using 30 percent new oak. The whites are pressed without crushing, then fermented in 350-litre barrels with minimal stirring.

Overall, the winemaker aims to replace about one-third of its oak barrels per year. The cellar is thermo-regulated since 2015.