Created in 1992 by Stéphane ALADAME, at 18 years of age, the Domaine now comprises of 6,5 Ha of which 4,5 Ha are Montagny 1er Cru. The vines are cultivated with respect of the soil and the "terroirs" with integrated production: chemical fertilizers are not used and the soil is worked upon with the goal of obtaining quality grapes of a reasonable yield. The grape harvest is done manually. The vinification is done as naturally as possible, without yeast or enzymes. The wines are very well-considered in the restaurant industry and notably by Michelin starred restaurants such as Lameloise, Ducasse, Blanc, Bocuse, Meneau, Jeunet...

There are a large number of premier crus and the appellation dominated by the local cooperative, which accounts for three quarters of the production. Viticulture is lutte raisonnée since 1992 and has worked mostly organically since the early 2000s. Harvesting is done exclusively by hand. Due to the high limestone content and shallow soils, Stéphane Aladame describes the style of Montagny wines closer to Chablis than to the Côte d’Or. In the cellar, he works to preserve the fresh minerality. Whole bunches are pressed, followed by a light settling period in tank.