Historically known for producing powerful, age-worthy wines with deep color, intense fruit, and structured tannins, the renowned estate Dugat-Py has evolved significantly under current vigneron Loïc Dugat’s leadership. Over his tenure, Loïc has also intensified his search for old vine plots, with nearly all of his sites aged 50 years or more.

Situated at the base of the Combe de Lavaux in Gevrey-Chambertin, the property is home to some of the most significant history in Burgundy. While the mid-16th-century architecture of the estate is striking, it is the aging cellar, L’Aumônerie, that is truly spectacular. This remarkable space, built by the Diocese of Dijon in the 11th century, is the oldest cellar in Burgundy.

The domaine’s modern story began in 1975, when Bernard Dugat acquired vineyards in Gevrey and crafted his first wines. By 1994, the family had established two separate estates: Domaine Claude Dugat and Domaine Dugat-Py, the latter incorporating the maiden name of Bernard's wife, Jocelyne. In 1996, their son, Loïc Dugat, joined the domaine and set in motion significant changes, including the conversion to organic viticulture in 1999 and full certification by 2003.

Today, Dugat-Py cultivates 23.5 acres of Pinot Noir and 2.5 acres of Chardonnay, with a focus on preserving the genetic heritage of high-quality old vines via the utlization of massale selection of Pinot Fin for replanting. Loïc is passionate about old vines, always searching for old parcels to acquire - the result is that the domaine now owns many vines that range from 65 to more than 100 years old. The estate’s commitment to biodynamic farming and meticulous vineyard care is evident, with horse-plowing in many 1er and Grand Cru sites, high-trained canopies, no vine trimming during the growing season, allowing the canopies to reach a height of seven or eight feet in the summer months, and the use of homemade biodynamic treatments.

Since assuming full control, Loïc has introduced a lighter touch in the cellar, especially regarding the use of new oak, reducing percentages significantly over the years and focusing on infusion over extraction. He does not employ cold maceration, chaptalization, acidification, or yeast inoculation. Sulfur use is minimal, added only before bottling, and the wines are left unfined and unfiltered. Loïc’s approach emphasizes freshness, balance, and finesse. Due to the incredible genetics of the vines, while these wines remain bold and concentrated, they now exude a newfound elegance and precision, reflecting a modern take on the domaine’s traditional style.

The wines of Dugat-Py have entered an exciting new chapter under Loïc Dugat, combining power with refinement. You will love rediscovering what this historic estate has to offer.


Farming and vinification practices: Sustainable, Organic, Biodynamic