Philippe and Etienne Delarche run a family estate of 9 hectares in the villages of Pernand-Vergelesses and Aloxe-Corton. The harvest is hand-picked and the wines made in the traditional manner. The grapes are pressed and the must left to settle. Fermentation takes place in small vats at a temperature not exceeding 20°C for the Pernands while the Corton Charlemagnes go straight into barrels. All the wines spend a minimum of 12 months in barrels. They have subtle aromas and are well-balanced with spicy, mineral flavours. Young Etienne Delarche has been making ever more elegant wines since he took over the reins here.