From his small cellar in Nuits-Saint-Georges, Pierre-Olivier Garcia produces around 20,000 bottles a year, spread across some twenty cuvées. Tiny volumes for a region that is increasingly sought after, where his wines are now coveted by collectors, sommeliers and wine lovers around the world.

His is the story of a vigneron who has chosen to do things his own way, with an almost obsessive attention to detail. After his studies and several experiences in the wine world, Garcia gradually built a project of his own, driven by a desire to express the fruit and terroir as purely as possible.

He is best known for his remarkable baie par baie technique, literally, “berry by berry”. After the harvest, the individual berries are carefully selected and manually cut away from the stems, one by one, using small scissors. It is an incredibly slow and meticulous process: preparing enough grapes for a single barrel can require dozens of people working for an entire day. The result is fruit of exceptional integrity, allowing Garcia to work with almost surgical precision.