Guy Breton
The Domaine Guy Breton is one of the leading wineries in Beaujolais, an area in the far south of Burgundy that Guy has strongly contributed to enhancing. We are in Villié-Morgon, one of the most well-known villages in the area, where Guy Breton, called Petit Max by his friends, took over the family Domaine in the 1980s, succeeding his grandfather. Until that moment, the estate's production was intended for the direct sale of grapes to the large cooperatives in the area, during a time when the wine reputation of Beaujolais was quite poor, with production dominated by standardized reds and easy-drinking, young wines. Together with other local pioneers of the artisanal wine movement such as Marcel Lapierre, Jean Paul Thévenet, and Jean Foillard, Guy refused to adopt conventional farming methods, excluding the use of synthetic chemical products, selected yeasts, and enological additives.
Only 4 hectares are managed by the Guy Breton winery, sufficient to make its products appreciated worldwide. The vines, in some cases over a hundred years old, are rooted on granitic soils characterized by a high percentage of sand. The only variety cultivated by the Domaine is, needless to say, Gamay, the symbolic grape of Beaujolais grown by Guy according to the principles of organic farming. The manual harvesting of the bunches is accompanied by a strict selection of the grapes, which are then cooled to slowly start the fermentation process. The bunches are placed whole in carbonic maceration and before the end of spontaneous alcoholic fermentation, Guy proceeds with gentle pressing. The short duration of maceration aims to extract exclusively the noblest compounds, seeking a remarkable dynamism in the finished wines. The subsequent maturation takes place in Burgundy oak barrels of several uses, and throughout the processing, Guy does not perform any clarification or filtration of the masses.
Guy Breton has enchanted critics and wine enthusiasts with the grace and succulence of his wines, which are a pure reflection of the terroir of origin.
The Domaine Guy Breton is one of the leading wineries in Beaujolais, an area in the far south of Burgundy that Guy has strongly contributed to enhancing. We are in Villié-Morgon, one of the most well-known villages in the area, where Guy Breton, called Petit Max by his friends, took over the family Domaine in the 1980s, succeeding his grandfather. Until that moment, the estate's production was intended for the direct sale of grapes to the large cooperatives in the area, during a time when the wine reputation of Beaujolais was quite poor, with production dominated by standardized reds and easy-drinking, young wines. Together with other local pioneers of the artisanal wine movement such as Marcel Lapierre, Jean Paul Thévenet, and Jean Foillard, Guy refused to adopt conventional farming methods, excluding the use of synthetic chemical products, selected yeasts, and enological additives.
Only 4 hectares are managed by the Guy Breton winery, sufficient to make its products appreciated worldwide. The vines, in some cases over a hundred years old, are rooted on granitic soils characterized by a high percentage of sand. The only variety cultivated by the Domaine is, needless to say, Gamay, the symbolic grape of Beaujolais grown by Guy according to the principles of organic farming. The manual harvesting of the bunches is accompanied by a strict selection of the grapes, which are then cooled to slowly start the fermentation process. The bunches are placed whole in carbonic maceration and before the end of spontaneous alcoholic fermentation, Guy proceeds with gentle pressing. The short duration of maceration aims to extract exclusively the noblest compounds, seeking a remarkable dynamism in the finished wines. The subsequent maturation takes place in Burgundy oak barrels of several uses, and throughout the processing, Guy does not perform any clarification or filtration of the masses.
Guy Breton has enchanted critics and wine enthusiasts with the grace and succulence of his wines, which are a pure reflection of the terroir of origin.
