Based in the Couteron, Cote des Bar, Jean-Pierre Fleury was ahead of the celestial curve practicing biodynamics as early as 1989. His son, Jean-Sebastien continues his fathers flair for exploration with continuous trialling of new techniques in both the vineyard and winery.
Their style has become one of the most respected in the Aube wth their careful oak use and bespoke to cuvee malolactic fermentation. They also are very careful with sulphur, adding only at disgorgement. Reducing oxidation is key to the Fleury's style and through experimenting with sulphur, they found that adding it at the press reduced purity of fruit significantly.