Chambolle-Musigny Les Cras
Charmes-Chambertin Grand Cru
Corton-Charlemagne Grand Cru
Gevrey-Chambertin La Justice
Meursault 1er Cru – Les Charmes Dessus
Pernand-Vergelesses 1er Cru – Sous Frètille
Puligny-Montrachet 1er Cru – Les Pucelles
Savigny-Les Beaune Les Goudelettes
Volnay 1er Cru – Clos des Chènes
Antonin Guyon was relatively mature when he embarked upon his vine-owning trip in the 1960s, purchasing his 1st parcels of property in Burgundy’s Gevrey and Meursault appellations at 55-years aged. Today, Domaine Antonin Guyon is among the most renowned estates, aswell among the largest solitary family-owned wineries, in your community.
Located in Savigny-les-Beaune, this 47 hectare property is currently controlled and managed by Antonin’s sons, Dominique and Michel (remaining). Collectively, they have developed a model winery, creating wines of impeccable quality from 15 different appellations, including a few of the most renowned villages from the Côte d’Or. The largest solitary addition to the family’s holdings arrived in 1970 after Dominique patiently changed hundreds of little parcels from 80 Hautes Cotes de Nuits growers in Meuilley right into a solitary, 22 hectare stop of south-facing vines.
Domaine Antonin Guyon has turned into a firm favourite of wine enthusiasts and connoisseurs worldwide because of its exceptional selection of wines, particularly its Premiers and Grands Crus. The brothers certainly pay painstaking fine detail to quality at every stage in the winemaking procedure. Each wholly-owned vineyard can be impeccably kept, for instance, and, during harvest selecting is performed 100% yourself; the target is to obtain grapes towards the cellars within thirty minutes, where they may be after that sorted for another period. The harvesters will also be intimately acquainted with the vineyards, some taking part for 25 years and even more.
Domaine Antonin Guyon whites are pneumatically bladder-pressed before descending into barrels for fermentation, malolactic and aging. Reds are totally destemmed, and get into huge open top solid wood fermenters to get a four to six 6 day cool maceration, accompanied by a low temperatures fermentation to keep and enhance aromatics. Wines are after that aged for 12 to 1 . 5 years in oak barrels, which just 25% are fresh.