Starting from scratch without inherited vineyards, he and his brother Laurent have since cultivated around 15 hectares, preserving the diversity of soils and exposures to craft wines of great individuality.

He is recognized for his commitment to biodynamic viticulture and natural winemaking: plowing with horses, gentle basket pressing, whole-cluster fermentations with native yeasts, and very restrained sulfur additions. In the cellar, most wines age in older oak barrels, allowing purity and texture to shine through.

The result is a range of wines, from Aligoté to Marsannay and into appellations like Gevrey-Chambertin and Nuits-Saint-Georges, that combine elegance, minerality, and authenticity. Pataille has also played a key role in elevating Aligoté’s reputation, proving its potential as a serious, terroir-driven grape.