Country: France
Region: Cote de Beaune
Town: Savigny Les Beaune
Domaine Guilbert Gillet was founded by Benjamin Guilbert and his wife Caroline in 2020 in Savigny-lès-Beaune. The estate is located in a small house hidden between the national road and the vineyards, with a cellar beneath the house. It is a tiny domaine, as only Benjamin and his wife Caroline manage it, and they have been working tirelessly since the early 2020s to create an extraordinary estate. Thanks to an investor, Mr. Gillet, this project became possible, considering that establishing a domaine in Burgundy is currently almost impossible for people of modest means due to the ever-increasing value of land.
The family winery farms 3.6 hectares of vineyards, including 0.5 hectares of white varieties, located in the heart of Savigny and Chorey (with only one vineyard parcel there). The wines faithfully reflect the unique terroir of the appellation, and the domaine takes pride in producing some of the finest wines in the area, including 1er Cru Rouvrettes and 1er Cru Les Peuillets.
They are committed to sustainable and organic farming practices, ensuring that their vines remain healthy and strong while producing grapes of the highest possible quality. Their 70 ares of vines trained in échalas are tended with the utmost care and attention, worked by hand and ploughed with horse-drawn equipment, producing their first Savigny “échalas” cuvée in 2022, as well as Aligoté and Savigny 1er Cru Les Rouvrettes.
At Domaine Guilbert Gillet, they believe that each vineyard parcel is unique and must be treated as such. For this reason, each of their 12 vineyard plots is worked differently, depending on its growth and terroir, in order to produce wines that are truly distinctive.
From pruning and harvesting the grapes to aging and bottling the wines, every step of the process is carried out with the utmost care and attention, ensuring that their wines are of the highest quality and truly reflect the spirit of Burgundy.
During harvest, three selections are made: one in the vineyard and two in the cellar using two sorting tables.
Red grapes are 100% destemmed and undergo a long maceration followed by traditional extended pressing.
The wines are aged for 18 months in barrels without racking and are then bottled by gravity during a favourable lunar phase.
