The winery was founded by Joseph Matrot in 1914 and survived through World War II, continuing to produce wine during the war. Among his three sons, Pierre took over the estate, and fortunately, his son Thierry also developed an interest in winemaking. After completing his winemaking studies, Thierry joined the winery at the young age of 21 in 1976. In 1983, Pierre handed over the reins to Thierry, entrusting him with the responsibility. In 2000, recognizing the challenges of land fragmentation over generations, Thierry and his wife Pascale established a company to acquire family vineyards' harvests. Currently, you can still find two labels, Pierre Matrot and Thierry & Pascale Matrot, but all vineyard management and winemaking are overseen by Thierry.

A cause for celebration is that the winery's fourth generation, Thierry's two daughters Adèle and Elsa, have already joined the team and are poised to carry on the winery's legacy.

In terms of cultivation, the winery fully transitioned to organic farming methods in 2000, abstaining from herbicides. When producing white wines, Thierry aims to harvest grapes when fully ripe, avoiding overripeness and fungal infections. After crushing the grapes, the juice is cooled to 15 degrees Celsius, left to settle for 24 hours to ensure stable fermentation, and then fermented in oak barrels. The influence of organic farming practices has fostered a healthier microbial environment, leading to more complex aromatic layers through natural yeast fermentation. To prevent excessive oak influence, village and premier cru wines are aged in 1-5-year-old barrels. Barrel aging involves gentle stirring tailored to each vintage, aiming for extended maturation until the next vintage. Thierry crafts classic Meursault village-style white wines that are highly sought after by top French restaurants, making the winery a favorite among French sommeliers.