Domaine Didon is a biodynamic winery founded in 2017 by Naïma and David Didon in Chassey-le-Camp, a small village (361 inhabitants) in the Côte Chalonnaise, Burgundy, near the AOC Bouzeron, known for Aligoté. The domaine spans 2 hectares in the lieu-dit Les Vignes Blanches, a steep, east-facing slope planted between 1947 and 1960 with Pinot Noir, Chardonnay, Aligoté, and Pinot Blanc on dense yellow limestone, clay, and gray marl soils. Certified biodynamic, the Didons produce ~5,000–7,000 bottles annually of vibrant, pure wines with no added sulfites, exported 70–80% to markets like the US, Japan, and Europe. Their wines, crafted with minimal intervention, are noted for crystalline energy, reflecting David’s expertise from Domaine de Montille and friendships with natural wine pioneers Julien Altaber and Dominique Derain.

Winemaking Philosophy

• Biodynamic Viticulture: Certified biodynamic, with horse plowing (early season) and manual work to avoid soil compaction (no tractors). Vines, aged 40–60 years, receive only biodynamic treatments (horn manure, silica, homeopathic infusions). The isolated Les Vignes Blanches plot, surrounded by forests, minimizes neighbor contamination, enhancing biodiversity (e.g., tree planting). Soils include clay-limestone over gray marl, with blue marne aiding water retention. David’s homeopathic experiments (e.g., fiberglass tanks with planetary metal “information”) optimize vine health, inspired by a 2017 trial with CFMP in Mâcon.

• Natural Winemaking: Zero-intervention cellar in Chassey-le-Camp. Reds (Pinot Noir, Bourgogne Rouge, Vin Libre with Gamay) undergo whole-bunch fermentation in fiberglass tanks (10-day maceration), with 9–12 months in old Burgundy barrels (228L, 5–15 years old). Whites (Chardonnay, Aligoté, Bourgogne Blanc, Bourgogne Aligoté) are whole-bunch pressed, fermented in old barrels or fiberglass eggs, and aged 12 months on lees. No fining, filtration, or sulfur additions. Spontaneous fermentation with native yeasts ensures terroir purity. Cuvées like À Bulles Perdues (sparkling) and Cuvée Longue Bourgogne Rouge showcase creativity.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Bourgogne Blanc 2023, Bourgogne Chardonnay), Aligoté (Bourgogne Aligoté), Pinot Blanc (blended in Vin Libre). Profiles are vibrant, with white flowers, unripe citrus, and nickel-like minerality (e.g., Bourgogne Aligoté 2022: 4.0/150, 11% ABV, $30–40).

  • Reds: Pinot Noir (Bourgogne Rouge, Cuvée Longue), Pinot Noir/Gamay (Vin Libre ‘21, 4.1/50, $37). Essences include cherry, pomegranate, raspberry, and rose, with powdery tannins (e.g., Bourgogne Rouge 2020: 3.8/100).

  • Sparkling: À Bulles Perdues (Aligoté-based pét-nat).

• Terroir: Les Vignes Blanches’s east-facing slope and dense yellow limestone yield structured, energetic wines. Proximity to Bouzeron’s Aligoté fame enhances white wine finesse, while clay and marl add depth to reds.

Background

• Founders: David Didon, born ~1970s in Strasbourg, studied nature protection (BTS) and biodynamics at Beaujeu’s École d’Agrobiologie (closed). After working at Domaine Michel Goujot (Côtes de Toul, organic pioneer) and 20 years as chef de culture at Domaine de Montille (Volnay, converting to biodynamics), he launched Domaine Didon with Naïma in 2017. Naïma, with no winemaking background, studied wine administration in Beaune, now works as an accountant in a winery, and co-manages the domaine. They met in Beaune and share a commitment to natural wine.

• Vision: To craft “cosmic,” pure wines that express Les Vignes Blanches’s terroir, free of additives, prioritizing biodiversity and minimal intervention. Their friendship with Julien Altaber and Dominique Derain inspired their non-interventionist approach.

• Scale: 2 hectares yield ~5,000–7,000 bottles across 5–7 cuvées, with 70–80% exported (US: Offshore Wines, Paris Wine Company; Japan: Terra Vert). Limited production makes wines scarce.

• Challenges: The 2021 vintage’s difficult weather (frost, hail) tested their biodynamic resilience, yet wines retained quality. High Côte d’Or land prices pushed them to Chassey-le-Camp, where abandoned vineyards offered affordable, natural terroir.