If you know

Patrick & Sara began the Si Tu Sais adventure in 2020. Both originally from the UK, they fell in love with Burgundy and, like many other young expatriate winemakers, decided to settle here. After working for several years at Maison Harbour in Savigny-les-Beaune, they decided to launch their own micro-merchant business. They produce around 1,800 bottles a year, the first of which have just gone on sale.
They take a light approach to winemaking, with whites fermented in barrels atcool temperatures to emphasise freshness, minerality and floral notes. The reds are fermented in whole bunches with light extraction, creating elegant, textured wines. Fermentation takes place spontaneously with indigenous yeasts, and sulphur is generally used only minimally at bottling, with no other additions, fining or filtration.
It's an adventure that we're delighted to be following from the outset, and one that will certainly contribute to the Burgundy revival.