Mr Dominique Ravau founded the company in 1972. At first, the winery is a Burgundy wine distributor. In 1980, Mr. Ravau decision and his growers and suppliers to establish a partnership, which control and affect the quality of the wine. To achieve this, he asked all the suppliers are using a new working mode. Strict in near the end of winter pruning, twice in the spring soil for farming, so soil oxidative, through a series of efforts, and good control of production, in order to achieve the best harvest.
In brewing, Mr. Ravau requirement fruit after harvest, let the grapes in 10 ° C for three to five days. Then natural rose to 20 ° C temperature rise for 15 days to 18 days and then move to the oak barrels. Mr. Ravau don't think ripening time is too long, to maintain the original flavor grape, the level column level chateau, ripening time is about 14 to 18 months. All the wine chateau save until the bottle. After bottling existed until the labeling to sell wine cellar.