Domaine Guy Amiot et Fils is a family run estate in the village of Chassagne-Montrachet in Burgundy. The domaine's foundation was made possible by the capital from a successful Parisian business. Arsène Amiot's wife, Flavie, was the owner of a fine linen laundry in Boulogne-Billancourt that catered to a wealthy clientele. This enterprise provided the funds for their initial investments in Burgundy.
The couple's connection to Chassagne-Montrachet began when they sought a nanny for their children. This led them to acquire houses, outbuildings, and, starting in 1920, vineyard plots as a strategic investment for their retirement. Their first acquisitions included prestigious parcels in Les Caillerets, Les Vergers, and Clos Saint Jean, as well as a plot called Dents de Chien, which was later classified as part of the Le Montrachet grand cru in 1937. Their existing Parisian clientele provided a direct market, allowing them to pioneer estate bottling at a time when most growers sold wine in bulk to négociants.
The estate passed to their son, Pierre Amiot, in the 1930s. Pierre studied viticulture and expanded the vineyard holdings by acquiring additional premier cru plots in Chassagne-Montrachet such as La Maltroie and Les Macherelles, as well as parcels in Puligny-Montrachet. Following Pierre, his son Guy Amiot took over in 1985. As a trained oenologist, Guy introduced a new winemaking style and expanded the domaine's international presence.
Today, the estate is managed by the fourth generation, Guy’s sons Thierry and Fabrice Amiot. Thierry oversees viticulture and winemaking, while Fabrice manages commercial activities. Thierry's daughter, Héloïse Amiot, represents the fifth generation. After completing her viticultural studies at the wine school in Beaune, Héloïse gained practical experience working at a winery in Australia. She further deepened her technical knowledge by earning a degree in oenology from the University of Dijon. Her involvement signifies the ongoing continuity of the family legacy.
The domaine now cultivates approximately 12 hectares of vineyards across Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin, Santenay, and Meursault. Many vines are old, having been planted in the 1920s and 1930s.
The viticulture is based on sustainable practices without formal organic certification. Manual work in the vineyards, such as pruning and green harvesting, is used to manage yields and promote grape concentration.
The domaine's approach to winemaking is traditional but incorporates modern precision. For the white wines, the grapes are gently pressed using a pneumatic press. The juice is then transferred to oak barrels for both alcoholic and malolactic fermentation. The domaine allows malolactic fermentation to proceed to completion, which contributes to the wines' texture and stability. The wines mature on their fine lees for about 18 to 20 months. The percentage of new oak used varies according to the appellation level; village-level wines may see around 15-20% new barrels, premier crus between 25-40%, and the grand cru, Le Montrachet, is aged in 100% new oak.
For the Pinot Noir, the grapes are entirely destemmed before fermentation. The winemaking process includes a period of cold maceration, typically lasting four to five days, to extract color and aroma before alcohol fermentation begins. Fermentations rely on indigenous yeasts and take place in open-top vats. The cap of grape skins is managed through a combination of punching down and pumping over to control extraction. The total cuvaison, or time the wine spends on the skins, is relatively long, often around 20 days. After fermentation, the red wines are aged in oak barrels for approximately 15 to 18 months. The use of new oak for the reds is moderate, generally between 20% and 35% for the premier crus. This meticulous process aims to produce Pinot Noirs that are both expressive of their terroir and structured for ageing.
Today, under the guidance of Thierry and Fabrice Amiot, and with the next generation now involved, Domaine Guy Amiot et Fils has secured its reputation as a leading estate in Chassagne-Montrachet. This recognition is built on a rare and consistent ability to produce wines of distinction in both colors. The whites are noted for their clean, mineral character and rich texture, while the reds are valued for their structure and aromatic complexity. This consistent quality at every level, from the regional wines to the grand cru, makes Domaine Guy Amiot et Fils a reliable source for authentic, terroir-driven Burgundy.
