Samuel Billaud worked for the family company Domaine Billaud-Simon for almost twenty years until he diverged into disagreement with his uncle Bernard and decided in 2009 to start his own négociant wine cellar. Due to its solid experience, Samuel knew about the region's best growing habitats and farmers, so he was able to get very high quality grapes for his wine making.
Mainly, grapes come from 30- to 50-year-old vines and organic crops are always the first choice when making a selection.
The wine production takes place in temperature-controlled steel tanks and some of the wines are matured in 450-600 liter oak barrels. The annual production of the house is about 50,000 bottles, of which 2/3 of the house's basic chablis.
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