Anyone who has visited Amiot-Servelle over the years has witnessed the impressive leaps this domaine has taken. This couldn’t be more clear looking past the eco-friendly roof of their new modern winery and into the vineyards of Chambolle-Musigny in the background. The strong feeling continues throughout the visit, concluding in a well-stocked cellar of 2023s, and many big smiles from Antoine Amiot-Servelle himself.

Domaine Amiot-Servelle traces its origins back to the 1920s. In 1989 when Christian Amiot and Elisabeth Servelle took over their family’s robust holdings Amiot-Servelle was officially born. Their daughter, Prune, obtained her diploma in Oenology and soaked up experience around France, while Antoine, their son, graduated with a master’s in Wine Management, and a degree in Winemaking & Viticulture. Both returned to the Domaine by 2017, and the 2020 vintage marked a passing of the torch as Antoine and Prune took over management of the family Domaine.

Since 2003, Amiot-Servelle have followed organic practices and in 2008 they obtained their organic certification. With a recent acquisition of one hectare, the Domaine is made up of eight hectares across Gevrey-Chambertin, Morey-Saint-Denis, and most notably Chambolle-Musigny. Their flagship plots are Charmes-Chambertin Grand Cru, Clos Saint-Denis Grand Cru, and Chambolle-Musigny 1er ‘Les Amoureuses.’ Moreover, they boast many of Chambolle’s classics like 1er ‘Les Fuées’ and ‘Les Feusselottes,’ along with some overlooked vineyards, including 1er ‘Les Borniques’ and ‘Les Bas-Doix.’

Beginning with the 2022 vintage, this dynamic duo started in their state-of-the-art winery, learning that there can never be too much space, says Antoine. The barrels, once double and even triple-stacked, are now stacked only one or two high even with a full vintage, allowing them to hold cuvées back for later releases—far from what existed in the previous cellar. Functionally is key with the new winery, from their trailer-size fridge for storing grapes during harvest, to the natural cooling of the building, and work 100% by gravity. The juice has been worth the squeeze for Antoine and Prune, as they have been able focus on more thoughtful, technical, quality-focused winemaking at Amiot-Servelle.