Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Guy Michel
Guy Michel et Fils is a Maison present at Pierry for 5 generations. We are located in the first village south of Epernay, in the heart of the Marne Valley. The estate's vineyards extend over about 20 hectares, spread over a dozen villages in total. This means that at each harvest we can count on a pool of extremely heterogeneous grapes (50% Pinot Meunier, 30% Chardonnay, 20% Pinot Noir), coming from different soils both for soil and climate conditions and for exposure.
This is certainly an advantageous condition during the realization phase of each cuvee, but on the other hand it creates many difficulties for a correct agronomic management of the vineyard. Despite this, we can say that almost all the vineyards are grassy, justifying the great sensitivity and attention put in place by the expert hands of the owners. And in fact much of the work is done in the traditional way, just by hand. The same philosophy and attention are applied in the cellar.
Vinification takes place in stainless steel using indigenous yeasts. Dégorgement (late) and dosage are made according to market demand so only before the sale of the bottles that is, however, by company choice, we never happens before 7 years after bottling.
Guy Michel et Fils is a Maison present at Pierry for 5 generations. We are located in the first village south of Epernay, in the heart of the Marne Valley. The estate's vineyards extend over about 20 hectares, spread over a dozen villages in total. This means that at each harvest we can count on a pool of extremely heterogeneous grapes (50% Pinot Meunier, 30% Chardonnay, 20% Pinot Noir), coming from different soils both for soil and climate conditions and for exposure.
This is certainly an advantageous condition during the realization phase of each cuvee, but on the other hand it creates many difficulties for a correct agronomic management of the vineyard. Despite this, we can say that almost all the vineyards are grassy, justifying the great sensitivity and attention put in place by the expert hands of the owners. And in fact much of the work is done in the traditional way, just by hand. The same philosophy and attention are applied in the cellar.
Vinification takes place in stainless steel using indigenous yeasts. Dégorgement (late) and dosage are made according to market demand so only before the sale of the bottles that is, however, by company choice, we never happens before 7 years after bottling.
