Domaine Antonin Guyon is one of the most distinguished domaines in Savigny-lès-Beaune. The estate owns 48 hectares of vineyards located in Aloxe-Corton, Volnay, Meursault, Savigny-lès-Beaune, Beaune, Chambolle-Musigny and Gevrey-Chambertin. The viticulture of the domain has been certified organic since 2018. The current winemaker is Dominique Guyon.

The top wines of the domaine are Corton Grand Cru En Charlemagne, Corton Grand Cru Clos du Roi and Gevrey-Chambertin Grand Cru Charmes-Chambertin. The Corton Grand Cru En Charlemagne 2019 scored 94, Corton Grand Cru Clos du Roi 2019 and Gevrey-Chambertin Grand Cru Charmes-Chambertin 2019 scored 93 by the Wine Advocate.

Robert Parker characterised the Corton Grand Cru En Charlemagne 2019: “The 2019 Corton-Charlemagne Grand Cru is excellent, unwinding in the glass with notes of pear, citrus zest, fresh bread, white flowers and hazelnuts. Medium to full-bodied, layered and concentrated, it's elegantly muscular, with a satiny attack and a long, precise finish.”

The wines of the domaine are elegantly muscular, powerful, rich, with a long, precise finish and aromas of fruit.

Nowadays, Domaine Antonin Guyon is managed by Dominique Guyon. His daughter Hombeline Guyon joined the domaine in 2020. Besides, they are assisted by Vincent Nicot - vineyard manager and winery master.

The domaine was founded in the 1960s by Antonin Guyon. Since the 1970s, his son, Dominique Guyon has managed to purchase 350 parcels from 80 different owners.

The viticulture of Domaine Antonin Guyon has been certified organic since 2018. The vineyards are regularly ploughed, manure is used for soil fertilisation. The grapes are sorted twice - in the vineyard and winery.

The white grapes are crushed, pressed and, in order to clarify the must, racked before the fermentation. Fermentation is conveyed in the barrels made by Damy. Usually, the bottling is done after a year of maturation, but for the Corton Charlemagne after 18 months.

The red grapes are destemmed, however, there are some experiments with whole bunches depending on the terroir. The fermentation consists of three stages: one week of cold soak, one week of fermentation itself and one week of post-maceration. In addition, punching down is conveyed twice a day. The light racking is followed by 18 months of maturation in oak barrels.