History
    •    Arnaud Ente’s family comes from northern France. His father settled in Burgundy when he married the daughter of Camille David, a winegrower in Puligny-Montrachet. Arnaud was born in 1966.
    •    He trained at Coche-Dury, one of the most renowned estates in Meursault.
    •    1991-1992: he marries Marie-Odile Thévenot, daughter of winegrower Philippe Thévenot, and founds the estate with her in Meursault in 1992. Some of the vines are rented from his father-in-law.
    •    1990s: late harvests and opulent wines.
    •    Around 2000: Arnaud brings his harvest forward to gain freshness, natural acidity and minerality. This marks the start of the "Ente style" that made his name.

The estate in figures
    •    About 4 ha, split into around ten plots in Meursault, Puligny-Montrachet and Volnay.
    •    A team of four: Arnaud, Marie-Odile and two employees. Few estates put in as many hours of work per hectare.
    •    The largest plot is the En l’Ormeau lieu-dit in Meursault. It produces three cuvées depending on vine age and soil: Meursault, Clos des Ambres and La Sève du Clos.
    •    Tiny production, highly sought after by enthusiasts and collectors.

The cuvées
    •    Regional wines: Bourgogne Chardonnay, Bourgogne Aligoté (vines planted in 1938), Bourgogne Pinot Noir, and a Gamay Bourgogne Grand Ordinaire (1938 vines).
    •    Meursault villages: Meursault, Clos des Ambres, La Sève du Clos (old vines), Les Petits Charrons.
    •    Premiers Crus: Meursault La Goutte d’Or, Puligny-Montrachet Champ-Gain and Les Referts, Volnay Santenots du Milieu.

The signature
    •    Dense, precise Chardonnays with intense aromas, great freshness and very clear minerality.
    •    His wines are often said to sit between the lemony precision of Coche-Dury and the generosity of Dominique Lafon.

In the vineyard
    •    Very rigorous work, with particular care for pruning and harvesting.
    •    Very low yields.
    •    Early harvests, often among the first in the area, to keep grapes concentrated yet balanced.

In the cellar
    •    Grapes are sometimes crushed before being pressed in a hydraulic press.
    •    After 24 hours of settling, the clear juice and fine lees go into barrels for 11 months, then about 6 months in tank.
    •    The Bourgogne blanc, the Aligoté and part of the Meursault are aged in 600-litre demi-muids. The other wines go into standard barrels.
    •    Little new oak: about 20% for the top cuvées, down from 35%.
    •    Bottled without fining or filtration.