Yvan Dufouleur

Today, Yvan Dufouleur is manager of Domaine Guy et Yvan Dufouleur. The title is plain, but in trade terms it carries the weight of day-to-day oversight and long-range continuity. For Yvan Dufouleur, that makes the estate itself the central reference point: a role defined less by movement between posts than by holding a single one with consistency.

He serves as manager at Domaine Guy et Yvan Dufouleur in Nuits-Saint-Georges, France. The place is part of the work, not just the address. Nuits-Saint-Georges anchors in a specific wine context, and Yvan Dufouleur’s name is tied directly to the estate’s present identity. The phrasing keeps the record current, with no need for added institutional padding. No other career posts, school, or awards are named with his name.

That absence matters. It leaves stripped to essentials: manager, estate, location. For Yvan Dufouleur, the public record is compact and legible, and that restraint gives the role its outline.

Yvan’s signature dishes include Nuits-Saint-Georges 16eme Génération and Cuvée Les Creux-Fraîches Eaux. Those names do the work of a signature should do: they identify without overexplaining. Nuits-Saint-Georges 16eme Génération carries the estate’s place-name forward in a form that is direct and specific, while Cuvée Les Creux-Fraîches Eaux reads with the same controlled precision. Together, they give Yvan Dufouleur’s profile a clear finishing note.

In the end, the public account of Yvan Dufouleur stays tightly focused. His standing is expressed through the manager role at Domaine Guy et Yvan Dufouleur in Nuits-Saint-Georges, France, and through the named signatures that sit beside it.