Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Minchin La Tour Saint Martin
It was in 1988 that I started making wine in Menetou-Salon, where my grandfather was already producing wine before the war. My parcels, well established on the heights of the village of Morogues, are made up of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, we have been able to get the best out of this magnificent Kimmeridgian terroir. We do everything possible in the vineyards to produce the best grapes: ploughing, composts, control of the vegetative balance, control of the yields and respect for the environment (estate labelled High Environmental Value). Our estate is in the process of obtaining "organic agriculture" certification.
A large part of the vineyard is harvested by hand, in order to vinify each parcel separately and keep the purity of the grapes. Our grapes are processed in a perfectly equipped and controlled cellar (sorting table, conveyor belt, temperature-controlled vats, wooden vats, pneumatic presses, etc.). I vinify my grapes in a low interventionist way because for me it is necessary to accompany the wines. The reds are left to mature for a long time, are lightly pigmented and decanted by hand. The whites undergo long pressings, and ferment at controlled temperatures to obtain the highest quality of Sauvignon grapes on the Menetou-Salon terroirs.
It was in 1988 that I started making wine in Menetou-Salon, where my grandfather was already producing wine before the war. My parcels, well established on the heights of the village of Morogues, are made up of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, we have been able to get the best out of this magnificent Kimmeridgian terroir. We do everything possible in the vineyards to produce the best grapes: ploughing, composts, control of the vegetative balance, control of the yields and respect for the environment (estate labelled High Environmental Value). Our estate is in the process of obtaining "organic agriculture" certification.
A large part of the vineyard is harvested by hand, in order to vinify each parcel separately and keep the purity of the grapes. Our grapes are processed in a perfectly equipped and controlled cellar (sorting table, conveyor belt, temperature-controlled vats, wooden vats, pneumatic presses, etc.). I vinify my grapes in a low interventionist way because for me it is necessary to accompany the wines. The reds are left to mature for a long time, are lightly pigmented and decanted by hand. The whites undergo long pressings, and ferment at controlled temperatures to obtain the highest quality of Sauvignon grapes on the Menetou-Salon terroirs.
