Domaine Fichet is a family estate located in Mâconnais, Burgundy in a small village called "Igé", and more precisely in the hamlet of Martoret. The vineyards cover 28.5 hectares and are farmed by a non-certified sustainable approach. Current winemakers are the Fichet brothers, Pierre-Yves Fichet and Olivier Fichet. They produce a calm palate, balanced, and attractive wines.

Top wines of Domaine Fichet are: Mâcon-Burgy Les Verchères and Mâcon Igé Château London. The Mâcon-Burgy Les Verchères 2010 scored 92 and the Mâcon Igé Château London 2010 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Mâcon-Burgy Les Verchères 2010 are: “The 2010 Mâcon-Burgy Les Verchères comes from 66-year-old vines, fermented in oak where it is raised for 11 months plus 3 months in stainless steel. It has a wonderful, beautifully defined bouquet with subtle mineral scents, hints of white flowers and apricot blossom. The palate is well-balanced with plenty of fruit concentration: apricot, hints of mango and guava. The acidity is well-judged and lends the finish the tension and focus this superb wine deserves…”.

Domaine Fichet has been managed by both Pierre-Yves Fichet and Olivier Fichet.

The roots of the domaine go back to 1976 when Françis Fichet took back 11 hectares from the cooperative. Francis Fichet, who had no experience of it, nevertheless quickly studied how to master the essential stage of winemaking, his talent asserting itself.

At the beginning of the 2000’s Domaine Fichet was enlarged with 7 hectares of Macon-Burgy by Olivier Fichet. Following the expansion of the estate in 2006, the Fichet brothers invested in new buildings: a vinification vat room, a barrel cellar, bottle storage, a tasting cellar, offices, a seminar room, in order to value the quality of our work and develop direct sales in bottles.

In 2019, Pierre-Yves Fichet and Olivier Fichet launched the 1st cuvée "Grande Craie", which promoted market development.

Domaine Fichet vineyards are farmed according to non-certified sustainable principles. Traditional work is done by hand, and the Fichet brothers - who are the winemakers, apply additional mechanical work to increase the quality which is the primary objective. The soil is ploughed.

If necessary, a green harvest is carried out in July, in order to reduce the yield and thus promote the concentration of the remaining grapes and thus improve the quality of the finished wine.

The grapes are hand-harvested, pressed and placed in vats for traditional fermentation.The red grapes, once harvested, are sorted by hand on a belt then mechanically destemmed before being put in vats and cooled to 10 to 12°C. Depending on the cuvée the fermentation begins in 2 to 3 days. The maceration lasts from 5 to 10 days.

Ageing takes place either in vats for the Gamay or in barrels for the Pinots Noirs.

The white grapes, sent to the vat room after harvest, and are also sorted and destemmed, put in maceration vats, for certain cuvées for 24 hours or pressed immediately. After 1 to 2 days after pressing, the grape juice is cleared from lees and put for fermentation in vats or barrels. The estate is equipped with a temperature regulation system, so the fermentation temperature is carefully controlled, for Chardonnays is from 12° to 18°C.

The following spring, and depending on the cuvée, the wines begin to be bottled, with a light filtration beforehand.