Tino Kuban’s winemaking path began after a decade of experience at prestigious estates, including Mullineux in South Africa, Felton Road in New Zealand, and Domaine Pierre Overnoy in Jura. In 2017, he settled in Meursault by acquiring the famed Bernard van Berg estate, which he renamed "Les Jardins Vivants." The following year, he launched Maison Glandien, a high-end négoce project sourcing organic and biodynamic grapes from Burgundy and other regions. With his global outlook and commitment to exceptional quality, Tino has quickly earned recognition in the wine world for his unique, meticulously crafted wines that combine traditional Burgundy techniques with his innovative approach.

Maison Glandien was founded in 2018 when Tino purchased grapes from around Meursault to create 4 barrels of wine for family and friends. By 2020, he began sourcing grapes exclusively from organic and biodynamic producers across France. Since then, Glandien wines have been met with continuous success. Tino only buys grapes (harvested by his own team), never juice or finished wine, and vinifies all his wines himself in his Saint-Aubin cellar. The whites are whole-bunch pressed, while the reds undergo whole-bunch fermentation. The wines are always bottled in August, following then about 10 months of aging. In 2022, Tino introduced a new wine range at Maison Glandien called L’Origine, which consists in wines released 20 months after harvest, sourced from Tino’s own vines in Mercurey and Aluze or declassified Domaine bottlings (e.g., La Terre and La Planète). 

The entire vineyard is managed using certified organic practices, with some biodynamic treatments each year. Tino avoids using heavy machinery, instead working the soil annually with a horse or tiller. He allows grass to grow from April onward, providing natural ground cover to prevent excessive soil heating. The vines are never defoliated, and if any gaps between them occur, Tino manually removes them around the grapes. Pruning is minimal to drastically limit yields, achieving average yields of just 5hl/ha in 2018 and 8hl/ha in 2019, with no more than four grapes per vine. Grapes are harvested in several passes—usually two to three for whites and three to four for reds—ensuring that only perfectly ripe fruit is selected. Sorting takes place in the vineyard, with all "impurities" removed, and stems are cut short for reds.