Domaine Antonin Guyon

The Antonin Guyon estate, one of the most prestigious in Burgundy, spreading amongst the most renown vintages of the Côte d'Or,is owned by the Guyon family, in the wine trade since many generations.

The Domaine Guyon offers an exceptional range, mostly in the Premiers Crus and the Grands Crus, from Gevrey-Chambertin and Chambolle-Musigny, from Aloxe-Corton up to Savigny-lès-Beaune, Beaune, Volnay and Meursault.

In the sixties, Antonin Guyon then aged 55, buys plots of vineyard in a range of appellations covering the two hills from Gevrey-Chambertin to Meursault. 

After great efforts, his son Dominique manages to bring together in 1970 some 350 plots belonging to almost 80 different owners from the commune of Meuilley in the Hautes Côtes de Nuits: 54 acres facing south, an excellent soil finishing off the family range. 

Today in their Savigny-lès-Beaune cellars, the two brothers look after the winemaking of more than fifteen different appellations. 

Together, Michel and Dominique take care of the administration and sales.
With the help of Vincent Nicot, their vineyard manager and cellar master, Dominique conducts the vinification.

The vineyard is impeccably kept, with complete ploughing, moderate improvement of the soil with the sole use of manure. 

The harvest is also given much attention. The picking of the grapes is made with delicacy, in 40 kg caskets. 

Within 30 minutes, the grapes are sorted out in the vineyard and a second time in the cellars, the raw material nearing perfection. The harvesters are regular helpers and familiar with the vineyard, some coming now for 25 years.

The vinification takes place in the very beautiful vathouse of Savigny-lèsBeaune, combining traditional methods with the most modern techniques.

The white grape berries are pressed, a racking clarifies the musts before being put into barrels for a complete fermentation. The wines remain on the less and are stirred once a week; bottling is made generally after one year, eighteen months for the Corton Charlemagne.

The reds are destemmed, vinified in open wood vats with punching twice a day in the purest Burgundy tradition.Temperature control maintains a maximum of aromas.
After a light racking, the wines are matured during 18 months in oak barrels, partly new wood each year.