Domaine J-A Ferret is an18th century estate located in Fuissé, Burgundy. The vineyards cover 22 hectares and are cultivated according to the certified organic from 2020 approach. The winemaker is Audrey Braccini, who makes smooth and bright palate wines.

Top wines of Domaine J-A Ferret are: Pouilly-Fuissé Le Clos, Pouilly-Fuissé Premier Cru Ménétrières, Pouilly-Fuissé Premier Cru Les Perrières.The Pouilly-Fuissé Les Clos 1992 scored 93, the Pouilly-Fuissé Premier Cru Ménétrières 1992 scored 93, and the Pouilly-Fuissé Premier Cru Les Perrières 1992 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Pouilly-Fuissé Le Clos 1992: “The 1992 Pouilly-Fuisse Les Clos is a beautifully built, big, rich, muscular and concentrated wine, with a mineral undertone to its fruit. It will also last for a decade. Among the saddest news I received this year was notice of the death of Madame Jeanne Ferret in March. A remarkably active and forceful personality well into her eighties, she made some of France's most magnificent white burgundies. Fortunately, her daughter Colette has assumed control of the estate with the same enthusiasm and commitment to quality as her mother. Colette's first wines, the 1992s, will not be released until next year, but I have included my tasting notes on them as they are remarkable. They easily compete with the finest grand crus of the Cote d'Or. The same can be said for the 1990s, which are just being released. Pouilly-Fuisses from Ferret, as well as those from her friendly rival, Monsieur Vincent's Château Fuissé, are the most expensive of the appellation. But keep in mind that at $35 a bottle, they are equivalent in quality to grand crus selling at $65-100 a bottle.”.

Since 2009, when Louis Jadot has become an owner of Domaine J-A Ferret, Audrey Braccini has been responsible for the vinification.

The roots of the estate go back to 1760, but the prosperous period falls to the 20th century. However in 2006 there was no successor and the domaine was for sale until 2009.

Domaine J-A Ferret vineyards are farmed according to the certified organic from 2020 approach.

The wines are made from crushed and pressed grapes.

The maturation lasts for 16 to 18 months with regular lees-stirring. The first 10 months are spent in barrels of 20 to 25 percent of new wood. The rest 6 to 8 are spent in the tanks.

The wines are bottled under DIAM from 2012.