Story
Guillot-Broux
Mâcon · Burgundy · France
Founded in 1978 by Jean-Gérard and Jacqueline Guillot, Domaine Guillot-Broux began with just 1 hectare and has since expanded to encompass 17 hectares spread across three appellations: Bourgogne, Mâcon-Cruzille, and Mâcon Chardonnay. Now under the stewardship of their sons, Emmanuelle and Patrice, the estate continues to thrive. Since its conversion to organic farming in 1991, the vineyard has been oriented mainly to the east to maximise sunlight exposure, which is crucial for achieving optimal grape maturity. Emmanuelle has highlighted the profound commitment to viticulture and the philosophical approach behind their practices: producing exceptional wine starts in the vineyard, not just in the cellar. This philosophy goes back to their grandparents, Pierre and Jeannine Guillot, who pioneered organic viticulture in Burgundy in 1954.
“The Domaine blends traditional methods with a respectful approach to winemaking.”
They ferment all wines using indigenous yeasts, and the use of sulphites is kept to a minimum or avoided altogether. The ageing process is carried out exclusively in oak barrels, with a meticulous 7-year selection process to identify the optimal barrels, considering factors like the wood's origin, treatment, and type. This careful attention to detail in both vineyard management and winemaking ensures the production of high-quality wines that honour their rich heritage.
