Domaine Pierre Guillemot is a notable family estate located in Savigny-lès-Beaune. It owns 8 hectares of vineyards. The vines are cultivated according to sustainable principles, сertified by HVE. At present, Philippe Guillemot is in charge of domaine’s viticulture and Vincent Guillemot is in charge of the vinification process.

The top wines of the domaine are Savigny-lès-Beaune Premier Cru Aux Serpentières, Corton Premier Cru Corton Rognet and Savigny-lès-Beaune Premier Cru Aux Gravains. The Savigny-lès-Beaune Premier Cru Aux Serpentières 2015 scored 95, Corton Premier Cru Corton Rognet 2020 and Savigny-lès-Beaune Premier Cru Aux Gravains scored 92-94 by the Wine Advocate.

Robert Parker described the Savigny-lès-Beaune Premier Cru Aux Serpentières 2015: “The 2015 Savigny-lès-Beaune 1er Cru Aux Serpentières is a magical wine in the making, opening in the glass with a deep bouquet of cherry, red berries, cassis, rose hip and licorice that only hints at all the complexity to come. On the palate, the wine is full-bodied, ample and multidimensional, with fabulous depth, succulent acids, and immense reserves of hidden structure. The 2015 vintage was perfectly adapted to Serpentières, and anyone willing to give this rendition a decade of bottle age will be rewarded with one of the great values of the vintage.”

The wines of the domaine are of fabulous depth, excellent structure, rich flavor and brilliance.

Currently, the domaine is managed by Philippe Guillemot, responsible for the vineyards, and by Vincent Guillemot, who is responsible for the winery.

The Guillemot family has been working the vines for eight generations, but Domaine Pierre Guillemot was founded only in 1947 by Pierre Guillemot, grandfather of Philippe Guillemot and Vincent Guillemot.

The vineyards of Domaine Pierre Guillemot are farmed according to sustainable principles, сertified by HVE.

In the winery, the red grapes are sorted and destemmed or, since 2009, half-destemmed, depending on the vintage and cuvée. Cool maceration and alcoholic fermentation last for nearly twenty days. During the fermentation, regular punching down is carried out - from 2 to 3 times per day. The ageing process takes up to 15 months and is conveyed in barrels with 25 to 30 percent of new wood. The wood used for the barrels is from the oak forest owned by the family of Vincent’s Guillemot wife. Besides, Vincent Guillemot experiments with barrels made up of acacia and oak combination. After bottling, the wine is left for an additional 6 months of maturation.

The white grapes are sorted, destemmed and fermented for two weeks. Half of the juice is fermented in stainless steel tanks and half in barrels. The ageing lasts for 15 months and takes place in the barrels without any new oak. After bottling, the wine is left for an additional 6 months of maturation.