Maxime Crotet, a native of Beaune, grew up surrounded by food and wine culture. His grandfather, Jean Crotet, owned the renowned, Michelin-starred Hostellerie de Levernois just outside town. Maxime’s love for winemaking started early, and he was lucky enough to kick off his career working with the legendary Frédéric Cossard at Domaine de Chassorney in Saint-Romain. Starting as a ‘cellar rat,’ he quickly worked his way up to become Cossard’s right-hand man. After eight years by his side, Maxime launched his own project in 2021, right in the heart of Beaune.

With no vineyards of his own, Maxime set out to create a négociant project. But the tough 2021 climate conditions made finding fruit in Burgundy nearly impossible. Thanks to the contacts he’d built during his time with Cossard, Maxime sourced fruit from across France to get started. After a successful first vintage, he’s now built a network of top-quality, sustainably farmed fruit from Burgundy and beyond.

Maxime’s approach to winemaking is similar to his mentor, opting to vinify as naturally as possible. So no additives unless absolutely necessary. This means no added yeast, enzymes, or SO2 during élevage. However, he’s not dogmatic about it; sulfur is used at bottling if the wines are traveling far for stability. The wines ferment in small tanks and then rest in neutral barrels for 8-10 months. The reds are whole clusters and a touch of carbonic influence to highlight the fruit. The result? Pure, honest wines that are a joy to drink while still showcasing the incredible terroir of Burgundy.