Domaine Guillot Broux


Domaine Guillot Broux is an estate with deep roots. In 1954, Pierre and Jeannine Guillot started the first organic vineyard in Burgundy. By conviction, and after meeting people such as Max Léglise, head of INRA (French National Institute for Agricultural Research) and author of several books on the subject, André Birre and Jules Chauvet, they set out on the great adventure of making organic wines. 


Today the estate is owned and managed by Emmanuel and his brother Patrice Guillot. The domaine has been organic from the beginning, and has been certified organic since 1991. They plough and use natural methods of fighting parasites, green manure, organic fertilizers (to feed the soil and not the vines), and mineral sprays with stable active molecules that leave no residues in the wines.

Respecting the soil in this way allows the vines to absorb all the elements they need to be healthy and balanced, and thus, produce healthy, balanced wines. Disease in the vines is generally due to an imbalance in nature; they thus seek to maintain the right balance rather than treat the consequences.


Today they have 17 hectares of vines situated in the three villages of Cruzille, Grévilly and Chardonnay, and have two appellations: Mâcon Cruzille and Mâcon Chardonnay. Most of the vineyards are on east-facing slopes on clayey limestone soil. The various geological formations give rise to different terroirs, resulting in strikingly different wines.

Maison Guillot-broux Macon Villages


Varietal: Chardonnay

Vineyard: Two hectares of densely planted vines on clay-limestone soils. 

Vinification: The Mâcon-Villages is a blend of several vineyards, some of which come from the domaine (roughly half), others from vineyards where Guillot-Broux purchases the grapes - all from certified organic vineyards or those in the process of converting - harvesting by hand and vinifying themselves. The white wines are pressed immediately in order to avoid any changes in the nature of the wine. The juice goes down to oak barrels in the cellar where both the first (alcoholic) and second (malolactic) fermentations take place. For this, the Maison Guillot-Broux Macon-Villages, the wine spends approximately 6 months in barrel, then after the second fermentation has completed, the wine is racked and transferred into vats for another 6 months.

Domaine Guillot Broux Blanc Les Genievrières


Varietal: Chardonnay

Vineyard: Abandoned after the phylloxera crisis, this vineyard started being cleared and replanted in 1983 by Emmanuel and Patrice's father, Jean-Gérard. Aiming for quality, he decided to use low-yield root stock, high planting density, Guyot Simple pruning, and, of course, organic methods. This brings about a natural control of yield and optimum maturity. The clay limestone soil gives the wine its minerality. The vines are over 30 years old and are planted on very steep slopes.

Vinification: 11 months in oak barrels

Domaine Guillot Broux Blanc Les Molières

Varietal: Chardonnay

Vineyard: .6 hectares. The oldest vineyard of the domaine. It was planted in 1936 with old varieties of Chardonnay, called muscaté, which bring an exotic, spicy flavour to the wine.

Vine Age: Vines were planted in 1936 and 1954

Soil: Red marl.

Farming: Certified organic

Vinification: 11 months in oak barrels

Domaine Guillot Broux Rouge Beaumont

Varietal: Gamay

Vineyard: 1.5 hectares. Mid-slop and eastern facing.

Vine Age: Planted in 1978

Soil: Upper Bathonian pholadomya marl limestone

Farming: Certified organic. Cordon Royat pruning. 

Vinification: 11 months in oak barrels

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