View producer details for Domaine Patrick Badouin.

View producer details for Lignier-Michelot.

Vermouth was produced for the first time in Turin in 1786, in the little shop belonging to Antonio Benedetto Carpano. The fantastic tradition of the real Italian aperitif springs from his brilliant idea of adding herbal essences and spices to wine and raising its strength to around 18% to assist...

View producer details for Abbott Claim.

The Antonin Guyon estate—one of Burgundy’s most prestigious—extends across some of the most renowned vineyards of the Côte d’Or. Owned by the Guyon family, whose roots in the wine trade stretch back through generations, the estate is a true testament to tradition and excellence....

Whole cluster pressing in pneumatic presses. Natural cold settling (10-12°C) and slight fining with bentonite. Vinification at constant low temperatures of 14° to 16 ° C. Duration of fermentation: 3 to 4 weeks minimum. In order to preserve the natural acidity and freshness of the aromas,...

Settling after fining with bentonite -Fermentation at 14°C in new and 1 wine barrels of 360 Liters and in WineGlobe -Weekly batonnages to May -Maturing on lees until bottling

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...