Domaine des Moirots is a family property located in the charming village of Bissey-sous-Cruchard that has been producing wine on about 12 hectares of vineyards in the southern portion of the Côte Chalonnaise for three generations. Christophe Denizot, who started with his father in 1990 after studying at the Lycée Viticole in Beaune, now handles things. Of the 9 Ha total vineyard of Montagny premier Cru “Le Vieux Chateau”, the Denizot family owns half. The soil here is all Kimmeridgian under limestone just as in Chablis. Part of the vineyards (30%) are classified as 1er Cru “Climats”. All the red grapes are hand-harvested, sorted and checked cluster by cluster using a selected table and totally and carefully de-stemmed. Fermentation takes place in concrete vat and lasts around 12 to 15 days without heating. The free-run wine and press wine are blended before being placed into concrete "eggs" or oak barrels for aging. Wines are aged for 10 to 18 months depending on the vintages and the cuvée.

Located in Champ Pourrot at the southern end of Givry, the vines in Moirot’s 1 ha. Givry Rouge parcel are 30 years old, grown on a clay-silty soil with a north exposition and are hand-harvested at average yields of 50hL/ha. Vinification: select table, 100% destemmed, cold pre-fermentation for 4 to 5 days at a temperature of 13° C, fermentation in concrete vat for15 days, pumping over twice a day during the fermentation and punching of the cap only at the fermentation peak moment. Devatting, blending of free-run wine and press wine. 100% aged in oak barrels for 12 months (35% new oak barrels).