Domaine Guillot-Broux is a 17 hectares estate located in Cruzille, the Mâconnais department, Burgundy. The current winemakers are Patrice Guillot and Emmanuel Guillot, who run the domaine according to certified organic approach from 1991. The wines are produced from 3 appellations: Bourgogne, Mâcon-Cruzille and Mâcon-Chardonnay.

The wine style of Domaine Guillot-Broux is light and great.

Top wines of the estate are: Mâcon-Cruzille Les Perrières, Mâcon-Chardonnay Les Combettes, and Mâcon-Cruzille Clos de la Mollepierre. The Mâcon-Cruzille Les Perrières 2019 scored 94+, the Mâcon-Chardonnay Les Combettes 2019 scored 93+ and the Mâcon-Cruzille Clos de la Mollepierre 2019 scored 93+ by the Wine Advocate.

Robert Parker’s tasting notes on the Mâcon-Cruzille Les Perrières 2019 are: “The 2019 Mâcon-Cruzille Les Perrières is superb, unwinding in the glass with notes of citrus zest, blanched almonds, crisp Anjou pear, vanilla pod and white flowers. Medium to full-bodied, satiny and textural, with a deep and concentrated core that's girdled by chalky extract and racy acids, it's long and penetrating, concluding with a saline, nutmeg-inflected finish. Make no mistake, what's more: this is built to age and will be better at age 10 than it is at age five.”.

Since 2008 Domaine Guillot-Broux has been managed by Patrice Guillot and Emmanuel Guillot, who took over from their father - Jean-Gérard Guillot.

Originally the roots of the estate go back to 1954 to Pierre Guillot - grandfather of Patrice Guillot and Emmanuel Guillot.

Domaine Guillot-Broux was established in 1978 by Jean-Gérard Guillot and his wife - Jacqueline Broux.

Domaine Guillot-Broux vineyards are farmed according to certified organic concepts since 1991. The pruning is essential, it is carried out in Guyot manner for the whites and in Cordon de Royat for the reds.

The grapes are hand-harvested. The fruits are sorted in the vineyard. Each terroir is vinified separately and differently depending on the grape variety, the nature of the soil, the vintage and the age of the vines. The use of sulphites is limited and the chaptalization is minimized. The white wine is fermented in barrels. The red wine is vinified for about 3 weeks. Then the malolactic fermentation takes place in barrels. The maturation lasts 11 months except for the estate's great cuvées which spend a second winter in barrels before being bottled without fining or filtration.