The Baron’s experience in modernizing the Ladoucette cellars in Pouilly-sur-Loire inspired him to make similar changes at Régnard, including thermo-controlled stainless steel fermentation tanks and sodium lamps in the aging sheds to prevent light damage.
Four different types of yeast are used for fermentation, each bringing a specific character to the wine. This enables Régnard to achieve great complexity in their wines.
Grand Régnard, the House’s prestige cuvée from Chablis, is presented in a 17th century replica bottle and is made from a selection of Chablis’ best vineyards.
Baron de Ladoucette has a close and long-term relationship with regional growers who are focused on select appellations from the Côtes de Beaune.