David Duband, a precious help for the vinification of our wines

Creating a wine is an art which combines the talents of several stakeholders. The wines of Domaine MIA are a sublime alliance of the vision of Mia Subotic, owner of the estate, the cultivation of the vines by Alain Charleux, and the precision work of the estate's ecosystem of talents.
Among these speakers, there is one who handles the art of exceptional wine, it is David Duband, our wine expert. Focus on a key figure in the success of our wines.


Winemaking, what are we talking about?

Once the grapes are harvested, the vinification, intervenes to transform the grape into wine.
The essential stages of winemaking are destemming, pressing, maceration and fermentation.
All the subtlety of the work of vinification consists mainly in modulating and accompanying the fermentation.
Les choix du vinificateur sur toutes ces étapes donneront à chaque cuvée son style et son caractère en recherchant le meilleur résultat possible.
Winemaking is a delicate operation, the smooth running of which depends on the expertise of the winemaker.


David Duband, a recognized expert in winemaking

David Duband est aujourd’hui considéré comme l’un des meilleurs vignerons et vinificateurs de la Bourgogne. Son expertise en fait un homme très écouté dans la région, reconnu à la fois par ses pairs et les amateurs de grands vins. Il se veut fidèle au terroir et à la tradition, dans le respect de l’environnement mais ne s’interdit pas de s’affranchir des codes et d’expérimenter.
Il intervient à différents niveaux pour le domaine MIA, apportant son expertise pour conseiller Mia Subotic, propriétaire du domaine, mais aussi Alain, notre chef de culture sur des aspects plus techniques, concernant les choix de culture.
Il est à l’origine de certains partis-pris forts de Domaine MIA, comme celui de revenir à des vendanges entières. Cette méthode ancienne de vinification en vendanges entières est réputée pour donner des vins soyeux, aériens, et harmonieux.
Another important choice is that of adding very little sulphites in our wines so as not to distort the aromas and let the fruit express itself.
These choices are only made possible thanks to the exceptional quality of the grapes harvested. They are the result of the care we take in the vines throughout the year, based on our principles of organic cultivation and oriented towards biodynamics, with respect for nature.

The wines of the estate are vinified in our underground cellars in Nuits-Saint-Georges and aged in French oak barrels.


A shared quality requirement

A very important step in the making of a wine, however, vinification is part of a journey that goes from culture to tasting.
Discovering David Duband's winemaking style was a revelation for Mia, who therefore naturally chose him to vinify our wines, sharing common values, know-how and precision.
We are happy and proud that David has joined Domaine MIA's talent ecosystem.


What does the person think about it?

“It was a real challenge for me to vinify other terroirs than the Côte de Nuits and a great motivation to apply my winemaking method to these other appellations.
40 to 50% of whole harvest brings femininity and complexity to these terroirs with a very mineral base. The punching down on the feet allows a gentle extraction in order to obtain a tannic structure in the finesse. The aging carried out with 20 to 25% of new barrels lasts about 10 months for white wines and 12 to 13 months for red wines.
Finally, the good alliance between respect for the vines and gentle vinification is part of a quality and committed approach of Domaine MIA. "



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