The estate of Gerard Chavy has now been split into two separate estates by his sons, Jean-Louis Chavy, and Alain Chavy. Jean-Louis has built a brand new winemaking facility and a deep temperature controlled cellar at the bottom of the village. Vinification is classic barrel fermentation with temperature control and only natural yeasts. For the elevage of the wines the use of new oak is restrained with just 25% new oak for Premier Crus. This 2013 scored 90 points from Wine Spectator who said "This is racy, with bracing acidity setting the stage for apple, lemon and spice flavors. Long and persistent, with a lip-smacking finish. Best from 2017 through 2023."