Domaine Guillot-Broux Marc de Bourgogne NV
The Marc de Bourgogne is the result of distilling the residue (skins, pips and stalks) – known as marc – of pressed red grapes. This residue is usually distilled by the local still-man. The alcohol is then matured for at least 15 years before being bottled. As with all good spirits, the length of ageing is more important than the vintage, which is why we put the date of bottling on each bottle..
| Country | France |
|---|---|
| Region | Bourgogne |
| Appellation | Mâcon-Cruzille |
| Winery | Domaine Guillot Broux |
| Vintage | NV |
| Color | N-R |
The Marc de Bourgogne is the result of distilling the residue (skins, pips and stalks) – known as marc – of pressed red grapes. This residue is usually distilled by the local still-man. The alcohol is then matured for at least 15 years before being bottled. As with all good spirits, the length of ageing is more important than the vintage, which is why we put the date of bottling on each bottle..
| Country | France |
|---|---|
| Region | Bourgogne |
| Appellation | Mâcon-Cruzille |
| Winery | Domaine Guillot Broux |
| Vintage | NV |
| Color | N-R |
| Closure | Crown |
|---|---|
| Volume | 500ml |
| Product Code | 00D1381S |
| Inventory | Sold Out (0) |
Winery Description
The estate was created in 1954 by Pierre and Jeannine GUILLOT. In 1978 their son, Jean-Gérard Guillot, came back to Cruzille town with his wife and they created Domaine Guillot – Broux with only 1 hectar of vines. Today Emmanuel et Patrice Guillot, the third generation, is taking care of the family business.
Today the estate is composed of 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.
The domaine has been organic from the beginning, and has been certified organic since 1991. We plough, and use natural methods of fighting parasites, green manure, organic fertilisers (to feed the soil and not the vines), and mineral sprays with stable active molecules that leave no residues in the wines.
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