Pierrick Laroche grew up in Maligny, the northernmost village in the Chablis appellation. His father farmed 200 hectares of cereals in the outlying hills, and always maintained a few hectares of vines to sell the production to the reigning co-op, La Chablisienne (an entity that accounts for roughly one quarter of Chablis production).
Beginning in 1985, his father applied to the INAO for rights to increase his plantings by about an acre and a half, and did so every year thereafter.
In 2006, Pierrick got his degree in enology at Beaune, did an internship at Villa Maria in New Zealand, and returned home to start life as a grower
A few years later, the domain expanded : construction of the cellar and extensions with a covered outside building to receive the grape harvest, installation of performing machinery.
In 2008, the two brothers decided to use indigenous yeasts to preserve the naturalness of the wines.