Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Domaine du Nozay
Near the village of Saint Gemme there is a beautiful 17th century property. In its centre, in an oasis of peace and quiet, dominates a majestic castle, the Nozay. The latter was bought by the Benoist family at the end of the 19th century, a period that marks the beginning of the wine business. It was in fact in 1971 that Philippe and his wife Marie Hélène decided to plant the first vines. Today 15 hectares of Sauvignon surround the castle. This secluded and uncontaminated environment represents a true exception in the vineyards of Sancerre.
In 1991, after having gained the necessary experience from his uncle Bouzeron Aubert de Villaine, current co-manager of the legendary Domaine de la Romanée-Conti, he returned to Sancerre in 1991. on the family estate his son Cyril de Benoist. With him the approach with organic and biodynamic culture began with the consequent organic certification in 2011 and biodynamics in 2017. In the cellar, dug into the hillside and exposed to the north, an extraordinarily intense Sancerre is produced in the traditional way.
Near the village of Saint Gemme there is a beautiful 17th century property. In its centre, in an oasis of peace and quiet, dominates a majestic castle, the Nozay. The latter was bought by the Benoist family at the end of the 19th century, a period that marks the beginning of the wine business. It was in fact in 1971 that Philippe and his wife Marie Hélène decided to plant the first vines. Today 15 hectares of Sauvignon surround the castle. This secluded and uncontaminated environment represents a true exception in the vineyards of Sancerre.
In 1991, after having gained the necessary experience from his uncle Bouzeron Aubert de Villaine, current co-manager of the legendary Domaine de la Romanée-Conti, he returned to Sancerre in 1991. on the family estate his son Cyril de Benoist. With him the approach with organic and biodynamic culture began with the consequent organic certification in 2011 and biodynamics in 2017. In the cellar, dug into the hillside and exposed to the north, an extraordinarily intense Sancerre is produced in the traditional way.
