François Mikulski established his domaine in 1992 after inheriting Meursault parcels from his grandfather, Claude Boillot. Farming is organic across roughly nine hectares in Meursault, Volnay, Pommard, and Saint-Aubin, with a focus on biological balance and low-yield viticulture. Whites are pressed gently, fermented with indigenous yeasts in cold rock cellars, and aged about twelve months in mostly neutral French oak to preserve purity and mineral detail. Reds are destemmed, fermented in vat for about two weeks, and aged fourteen months with restrained new oak. Production centers on Meursault premier crus such as Charmes, Genevrières, Poruzots, and Goutte d’Or, along with Bourgogne-level whites and limited reds that reflect a clean, terroir-driven style.