A graduate of Dijon University with a National Enology Diploma (DNO) and a degree in vine science, 37-year-old Guillaume Marko joined the Domaine du Cellier aux Moines at the beginning of 2015 as a technical supervisor of the vineyard, winemaking and cellaring operations.

After his DNO internship at Domaine de la Romanée Conti in 2011, Marko worked for domaines Arnoux Lachaux at Vosne-Romanée, and Frédéric Magnien at Morey Saint Denis. In these high-standard terroirs, Marko acquired a sound experience of viticulture and Pinot Noir winemaking. He also trained in biodynamic viticulture.

When joining the team at Domaine du Cellier aux Moines, Guillaume took on the global technical responsibility of the estate, with a shared objective to become resolutely involved in biodynamics. In 2015, he completed his first vintage with the Pascal family, thus inaugurating the new winery, operating in full gravity.

Guillaume’s winemaking philosophy is to elaborate the best terroir wines to be enjoyed and share with the great cuisines of the world. He lets—and helps—nature do its job, endorsing the Cistercian monks’ motto:
“SIMPLEX NATURA”.

In 2019, he created the Felix Helix brand name with the Pascal children, a terroir-brand name carrying wines produced essentially from the domaine’s young vines. In 2020, Marko was appointed ‘co-gérant’ of the Domaine du Cellier aux Moines.

In January of 2021, Guillaume Marko and Philippe Pascal become partners and co-owners of Domaine Mont Bessay in Julienas.

Originating from Vendée, Marko married a young Burgundian enologist, Lucille Vernizeau. They have two young children and they share the same hobbies—rugby and gastronomy. His father, Laurent, is a chef who was a close associate of Joël Robuchon and this helped Guillaume acquire a very good taste for fine cuisine. Aside from making great wines, Guillaume makes delicious pâtés and terrines.