Destroyed by phylloxera at the beginning of the 20th century and abandoned for 120 years, Le Clos has been entirely replanted using the high-trained lyre system, ideal for organic viticulture. Since 2018, its first harvests have produced elegant, powerful, and fruity wines under the Haute Côte de Beaune appellation. Faithful to family traditions, Jean-Louis has also created a truffle orchard with 660 Burgundy and Périgord truffle plants, cultivated beneath oaks, hornbeams, and hazelnut trees. The estate also includes an orchard of 30 fruit trees and numerous small red fruits, which are turned into jams, kir, juices, and sorbets. A permaculture vegetable garden completes the ensemble, offering seasonal vegetables and aromatic herbs for healthy, gourmet meals. Between organic wines, rare truffles, fruits, and vegetables from the garden, Le Clos is a place of passion, sharing, and flavour to be discovered.