Francois Labet has been at the helm since 1984 and the vineyards are organically farmed. There are no clones as only massale selection is used, mainly from the Beaune Coucherias vines. The entire vinification and barrel ageing takes place at Chateau de La Tour, with the same care and by the same team that produces their famed Clos-Vougoet wines. A whole bunch philosophy has been used since 1987 and the wines are aged using custom made barrels from fine-grained oak with a very light toast. This uniqueness contributes to steer the greatness of the wines produced for each vintage of Domaine Pierre Labet.