Jean Collet started Domaine Collet in 1954, the heir of a Chablis grape-growing family since 1792. After the days of Jean, came Gilles, one of the most animated personalities in Chablis. In 2008, Gilles was struck with nerve damage on one side of his body and had to prematurely pass the baton to his son Romain. After only a few years of Romain putting new ideas to the test in the cellar and vineyard—natural yeast fermentations, organic and biodynamic farming, he began to make notable leaps from vintage to vintage. At the young age of 21, Romaine knocked it out of the park.

Some parcels are harvested by hand and some by machine. Sulfites are added to the must and a mix of cultured yeast and natural yeast fermentations take place in stainless steel. The temperature is kept to under 10-13°C for the first ten days then they let the temperatures rise naturally for the rest of the fermentation without controlling it. Malolactic is completed.