Gérard Seguin looks back on a winemaking family tradition dating back to 1850. Today, his domaine covers a vineyard area of 6 hectares, planted exclusively with Pinot Noir. 3.3 ha of this are Gevrey-Chambertin sites, the best of which form the basis of the Vieilles Vignes, whose vines are well over 60 years old. One hectare is divided between Craipillot and Lavaux St. Jacques, the latter probably the best Premier Cru site of Gevrey-Chambertin.

The winemaking is largely traditional. After a cold maceration of four to five days, the fermentation process begins with natural yeasts. Pure cultured yeasts are generally not used, as according to Seguin they produce standardized wines and eliminate any site typicity. The aging takes place in oak barrels, of which depending on the site and vintage 20 - 40 percent are new. The aging lasts about 15 months until racking. Then three months are needed until bottling to blend the respective cuvées.

Seguin's red wines are classics in the best sense. They always show the typical Gevrey-Chambertin balance of masculine berry fruit and spicy undergrowth notes as well as a remarkable mineral depth.