Not born in Burgundy, but already one of its most talked-about rising talents. Nicolas Protin, originally from Lorraine, cut his teeth at Comte Armand before refining his craft across Australia and New Zealand. Back in Beaune, he trained, worked top domaines, then built his reputation as a highly sought-after vineyard contractor—trusted by some of the region’s finest estates.

In 2020, he began vinifying fruit from the very vines he farms. What started as tiny “garage wines” quickly gained cult attention. By 2022, Maison Aymon was born.

Production is ultra-limited (just 10–15 barrels/year), but this is far from a typical micro-négociant. Nicolas works the vineyards year-round, controlling every detail from pruning to harvest. In the cellar: pure, minimalist, no-compromise winemaking—gravity flow only, no pumps, minimal sulfur, no new oak for whites and a maximum of 20% for reds.

Whites are precise and vibrant: whole-bunch pressed, aged on fine lees (no bâtonnage), with clarity and tension over reduction. Reds are 100% whole-cluster, handled manually (bucket remontage, foot pigeage), delivering wines that are energetic, lifted and beautifully transparent—pure red fruit, spice, and finesse. Tiny volumes, total control, uncompromising purity