Winemaking in the Carillon family dates back to the sixteenth century. François Carillon established his own domaine only in 2010, however. "François prefers to prune hard and debud vigorously in the spring in order to restrict yields and ensure good ripening and concentrated flavours. He finds this preferable to a green harvest in the summer by which time he feels it is too late to produce a balanced crop." (Remington Norman, The Great Domaines of Burgundy). This wine is vinified in the traditional Burgundy style, with fermentation in small oak casks, and ageing in Allier oak, up to 25% new.
The whites are full-bodied, powerful, and fat, with aromas of almonds (green or toasted, depending on the age of the wine), ripe apples, white flowers, and honey, The finish is remarkably long.
The reds are deeply colored, full-bodied, and often quite fleshy, with classic aroma of cherry or kirsch and blackcurrant. Their firm structure is reminiscent of a wine from the Côte de Nuits.