Guiton sources his fruit from vineyards nestled at the foot of the Côte de Beaune, just outside Volnay and adjacent to his premier cru holdings. These plots, established in 1991, are rooted in a mosaic of sandy-clay and limestone-clay soils—ideal for expressing the nuances of Burgundy. While not formally certified organic, Guillaume Guiton is steadfast in his commitment to sustainable viticulture, eschewing pesticides and herbicides in favour of a minimally interventionist philosophy.

Harvest is conducted entirely by hand, with meticulous sorting on a destemming table to ensure only the best fruit is selected. Fermentation takes place in concrete vats, relying exclusively on native yeasts to preserve the vineyard’s character. The wine then matures for nine months in French oak barrels ranging from second to seventh use—never more than 20% new oak—before bottling. Each release spends an additional three months in bottle, allowing the wine to harmonise before it reaches your glass.