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

The winemaking is predominantly largely traditional. After a cold maceration of four to five days, the fermentation process begins with natural yeasts. Cultured yeasts are generally not used, as in Seguin's opinion, 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 first-fill. The aging lasts about 15 months until racking. Three more months are then needed until bottling to blend the respective cuvées.

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