Domaine Didon
History
Founded in 2017 by Naïma and David Didon in Chassey-le-Camp, a small village in the Côte Chalonnaise, Burgundy. David, a seasoned viticulturist, spent over a decade consulting with Etienne de Montille in Volnay, where he led the estate’s conversion to organic and biodynamic farming. This experience, combined with time spent in the cellar and fields with friends Julien Altaber and Dominique Derain, inspired him to establish his own biodynamic property. The estate spans 2 hectares in the lieu-dit “Les Vignes Blanches,” a steep, southeast-facing slope planted between 1947 and 1960 with Pinot Noir, Chardonnay, Aligoté, and Pinot Blanc on dense yellow limestone and clay soils.
Farming and Philosophy
The vineyard is worked a few times early in the season by horse, with all other work done by hand to limit soil compression. In the cellar, David and Naïma follow a minimalist approach: spontaneous fermentation, whole-bunch pressing, zero additives, and no new barrels. Red wines undergo a short maceration period of only 7–8 days, supported by gentle pump-overs. White wines are pressed directly and placed in the barrel one to two days later to preserve their tension. The result is pure, vibrant wine that stands for the new Burgundy.
