Pascal Clément

Pascal Clément established his own Savigny-lès-Beaune house in 2012, after growing up in a Burgundy winegrowing family whose domaine dates to 1950. He had spent more than twenty years working for established wine estates and merchant houses. His winery occupies an 1850 building near Beaune, with a vaulted cellar and a purpose-built winemaking room.

Clément works with longstanding growers, selecting vineyard plots for their geology, exposure and microclimate; he checks grape ripeness himself before the fruit is picked by hand into small crates. White grapes are pressed in whole bunches and fermented in seasoned barrels; his reds also include whole bunches, and both use native yeasts. Maturation generally lasts twelve to sixteen months, with regular tasting and analysis guiding the timing.