MAISON AYMON
Nicolas Protin
Although Nicolas Protin, the founder and winemaker of Maison Aymon, isn't originally from Burgundy, he has quickly made a name for himself as one of the most sought-after talents in the region. Hailing from Lorraine in eastern France, he began his winemaking journey in Burgundy in 2008 as a harvester at Comte Armand. Captivated by the world of wine, he gained significant experience working in vineyards in Australia and New Zealand. Returning to Beaune in 2012, he studied at Lycée Viticole before returning to Comte Armand and later working at Domaine Terre de Velles (now Pierre Vincent) for several years.
In 2017, Nicolas took the bold step of becoming an independent vineyard contractor. His precise, passionate work in the vineyards quickly earned the respect of several prestigious estates. Through close, trusted relationships with these estates, he began vinifying grapes from the plots he manages in 2020. Initially making small amounts of wine reserved for friends and family as true "vin de garage," the wines received so much praise that in 2022, he officially launched his own label: Maison Aymon was born.
Although Nicolas Protin, the founder and winemaker of Maison Aymon, isn't originally from Burgundy, he has quickly made a name for himself as one of the most sought-after talents in the region. Hailing from Lorraine in eastern France, he began his winemaking journey in Burgundy in 2008 as a harvester at Comte Armand. Captivated by the world of wine, he gained significant experience working in vineyards in Australia and New Zealand. Returning to Beaune in 2012, he studied at Lycée Viticole before returning to Comte Armand and later working at Domaine Terre de Velles (now Pierre Vincent) for several years.
In 2017, Nicolas took the bold step of becoming an independent vineyard contractor. His precise, passionate work in the vineyards quickly earned the respect of several prestigious estates. Through close, trusted relationships with these estates, he began vinifying grapes from the plots he manages in 2020. Initially making small amounts of wine reserved for friends and family as true "vin de garage," the wines received so much praise that in 2022, he officially launched his own label: Maison Aymon was born.
Though his production remains confidential (around 10-15 barrels a year, depending on the vintage), Maison Aymon stands apart from the typical “micro-negociant” model. Nicolas works year-round in the vineyards of the grapes he vinifies, allowing him to determine the harvest date and perform rigorous sorting. His winemaking approach is minimalist, with a focus on creating pure, authentic wines through simple, low-intervention techniques. He avoids pumps, relying on gravity instead, and refrains from using new oak.
Though his production remains confidential (around 10-15 barrels a year, depending on the vintage), Maison Aymon stands apart from the typical “micro-negociant” model. Nicolas works year-round in the vineyards of the grapes he vinifies, allowing him to determine the harvest date and perform rigorous sorting. His winemaking approach is minimalist, with a focus on creating pure, authentic wines through simple, low-intervention techniques. He avoids pumps, relying on gravity instead, and refrains from using new oak.
The white wines are whole-bunch pressed using a small vertical press, and only the fine lees are retained for aging. Nicolas avoids the reductive style often found in some Burgundy whites. The Bourgogne Aligoté is aged in a mix of amphoras and tank, while the Bourgogne Chardonnay is aged in tank and oak (on fine lees without bâtonnage). Sulphite use is minimal and the wines are unfiltered, emphasizing lively, pure fruit without any artificial enhancements. The wines are aged for a relatively short period, between 7 to 8 months.
For the reds, Nicolas also works closely with the vineyards where the grapes are sourced, performing rigorous sorting at the vineyard level (grape by grape). All of his reds undergo 100% whole-bunch vinification and like the whites, no pumps are used; all work is done by gravity. Manual interventions like pumping-over (bucket by bucket) and punching down (by hand or foot) are used to carefully control fermentation and maceration, which can be extended if necessary. The reds are aged in oak (max 20% new oak) for a maximum of one year. As a result, his reds are vibrant, intense and pristine, offering pure expressions of red fruit and sweet spices.
Wine Profile
• Bourgogne Aligoté: Grapes from Couchois. Production: 2 barrels/year.
• Bourgogne Chardonnay: Grapes from Hautes Côtes de Beaune. Production: 2 barrels/year.
• Bourgogne Hautes Côtes de Beaune (red): Grapes from Hautes Côtes de Beaune. Production: 2 barrels/year.
• Pommard "Les Levrières": Grapes from a plot near Pommard Epenots. A delicate extraction of old-vine Pinot Noir, creating a pure, velvety wine, far from the typical Pommard style. Production: 1 barrel/year.
• Beaune 1er Cru: A blend of 1er cru Toussaints and 1er cru Bressandes. The most concentrated wine in Nicolas’s range. Production: 2 barrels/year.
• Pommard 1er Cru: Grapes from top 1er cru plots located in the middle of the slope. The most complex and elegant wine in the range. Production: 2 barrels/year.
• Gevrey-Chambertin “En Champs”: The most “whole-cluster” wine in the range, with sharp acidity and a lively combination of spices and green tea. Production: 1 barrel/year.
The white wines are whole-bunch pressed using a small vertical press, and only the fine lees are retained for aging. Nicolas avoids the reductive style often found in some Burgundy whites. The Bourgogne Aligoté is aged in a mix of amphoras and tank, while the Bourgogne Chardonnay is aged in tank and oak (on fine lees without bâtonnage). Sulphite use is minimal and the wines are unfiltered, emphasizing lively, pure fruit without any artificial enhancements. The wines are aged for a relatively short period, between 7 to 8 months.
For the reds, Nicolas also works closely with the vineyards where the grapes are sourced, performing rigorous sorting at the vineyard level (grape by grape). All of his reds undergo 100% whole-bunch vinification and like the whites, no pumps are used; all work is done by gravity. Manual interventions like pumping-over (bucket by bucket) and punching down (by hand or foot) are used to carefully control fermentation and maceration, which can be extended if necessary. The reds are aged in oak (max 20% new oak) for a maximum of one year. As a result, his reds are vibrant, intense and pristine, offering pure expressions of red fruit and sweet spices.
REGION OF PRODUCTION
Burgundy, France
APPELLATION
Bourgogne, Hautes-Côtes de Beaune, Pommard, Beaune, Gevrey-Chambertin
FOUNDED
2022
VINEYARD
Negoce
CLIMATE
Continental climate
SOIL COMPOSITION
Clay-Limestone
VARIETIES GROWN
Pinot Noir, Chardonnay, Aligoté
AGRICULTURE
Sustainable
