70% Pinot Blanc, 30% Chardonnay

Food pairings: Roast chicken or veal in a cream sauce, grilled white fish, seafood risotto and soft cheeses.

Winemaking: The Guillemots are among the very few growers who make Burgundian Pinot Blanc, a colorless mutation of Pinot Noir propagated over time in Savigny, the main part of their white. The grapes are pressed directly and fermented with indigenous yeasts, and the 2023 was fermented and aged in a barrel made of mixed acacia and oak staves, a rarity in the region, spending 18 months in barrel and another six months in bottle before release. It is long and creamy, with zip and a wide aromatic range, and grows racier and more exotic with age.

Vineyards and terroir: Dessus les Gollardes is a Savigny-lès-Beaune village vineyard planted in 1958, on well-drained limestone and gravel soils.

Family and history: The Guillemot family has worked vines in Savigny-lès-Beaune for eight generations, and Pierre Guillemot rebuilt the domaine after the Second World War. Today the family estate, run by the next generation with Vincent Guillemot in the cellar, is known for classic, finely balanced Savigny wines that age remarkably well, and the family keeps a library of old vintages to follow their development.