Domaine Guillot-Broux was the first Burgundy domain to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, Jean-Gerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred L’Ortolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.
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