Pierre-Olivier Garcia, originally from Nuits-Saint-Georges, launched Domaine Moron-Garcia in 2016 with his ami Mathieu Moron. They have embarked on an ambitious approach to viticulture and winemaking in a region where traditional practices predominate. Garcia studied wine in Beaune, while his father became an important scientific figure for the Burgundian terroir.

Their winemaking method, called "berry by berry", consists of handling the bunches at very low temperatures from harvest, then cutting them one by one by hand, thus preserving the aromas and structure of the grapes. This demanding approach requires a lot of manpower and organization, but it reduces the use of sulfur during fermentation.

In their vineyards, Garcia and his team have adopted practices to increase biodiversity, including sowing legumes between rows of vines to improve soil quality and reduce water requirements.

The estate produces about twenty wine references, mainly reds, with an emphasis on aligoté in white due to its characteristics adapted to global warming. Despite strong international demand, production remains limited due to the estate's modest size and commitment to sustainable practices.

Garcia aims to stabilize this model while continuing to experiment to improve the quality and efficiency of their processes. He also wants to raise awareness of their innovative approaches, going from "crazy" to "visionary" in less than a decade in Nuits-Saint-Georges.

Check out our full interview with the producer here