Guy Breton — the wines we carry

Guy Breton began making his own wine in 1987 after working as an assistant to Marcel Lapierre. Although the Breton family had been producing wine since Guy's grandfather's generation, his parents pursued other professions, during which time the winemaking duties were entrusted to others. However, following the tragic passing of the winemaker in charge, and encouraged by Marcel Lapierre, Guy stepped in to carry on the family tradition. Today, he owns approximately seven hectares of vineyards, centered primarily around Morgon.

The vineyard soils are predominantly clay-limestone, with certain parcels featuring vines over a century old. No herbicides are used whatsoever, and vinification is carried out separately for each cuvée according to variations in soil composition and vine age. Harvesting is done entirely by hand without destemming. Carbonic maceration and alcoholic fermentation take place in concrete or enamel tanks, with temperatures kept cool between 5°C and 20°C to preserve delicate aromas, proceeding slowly over approximately 30 days.

Pressing is conducted over 16 hours using a traditional press, and the older barrels used for aging include 2- and 3-year-old casks acquired from Domaine de la Romanée-Conti. Sulfur dioxide is used only in trace amounts at the bottling stage, and the wines undergo neither fining nor filtration. Domaine Finesse materials