Known to his friends as P’tit Max—though he is far from petit—Guy Breton has become a defining figure in natural Beaujolais winemaking. In 1986, he took over his family’s domaine, which had long been supplying grapes to large cooperatives. At the time, Beaujolais had strayed from its roots, leaning into mass production, commercial yeasts, and high-tech vinification, resulting in wines that lacked terroir-driven character.

Inspired by Jules Chauvet and alongside Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard—dubbed the "Gang of Four" by Kermit Lynch—Breton spearheaded a return to traditional practices. This meant working with old vines, avoiding synthetic chemicals, harvesting late, and minimizing sulfur use while rejecting chaptalization and filtration. The result? Morgon wines with unadulterated expression—spicy, mineral-driven, and deeply refreshing.