Although the Bouley family has been rooted in Volnay since 1527, the Domaine itself was first established only in 1919. The current estate manager and winemaker, Thomas Bouley, is the fourth generation to manage the domaine, which currently comprises 8.5 hectares. Essentially organic practices prevail, and Thomas farms his vineyards to restrain production naturally, eschewing herbicides and chemical fertilizers, pruning back and de-budding to only 5-6 bunches per vine, regular plowing, top thinning (rognage), and growing grass between the rows (enherbage). More often than not, the grapes are de-stemmed, although there is some limited use of whole cluster fermentation.
Generally, Bouley vinifies over indigenous yeasts for about three weeks in open vats after a short cold maceration, with fermentation temperatures allowed to reach 32°C. Typically, élevage occurs in 30-50% new oak over 2 winters (18-20 months). There is no fining or filtration.
