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the must is then transferred to the thermo-regulated tanks where it is fermented for one month at a constant temperature of 16-18°C (61-64°F)
The grapes are crushed and are then fermented in stainless steel for almost two weeks after which the wine is racked into oak barrels and “botti” for one year prior to bottling
Guido is the fourth generation at an estate that has always been passed from father to son
A delicious
Tasting+ Featuring Hombeline Guyon & Nadine Gublin sustainable another bottleMarch 26th 6: 00 7: 30PM What role have women played in shaping the wine industry? How can consumers directly support female wine makers today? Join us at Tasting+ as we celebrate International Women's Month. In this session, we're proud to welcome two exceptional Burgundian vignerons: Hombeline Guyon of Domaine Antonin Guyon and Nadine Gublin of Domaine Jacques Prieur. Hombeline and Nadine will share their personal experience navigating the
