The elegant, lively and refined wine of the well-known village. The destemmed grapes were cold soaked for 4-5 days, then fermented for almost 10 days. After pressing, the wine was aged in barrels for 18 months, then bottled on site, without filtering and fining.

It’s a rare occurrence when we can see with our own eyes when an estate becomes a true legend. And Mugneret – Gibourg is exactly on the threshold of this. The estate is currently managed by the third generation, Pinot Noir is made in a fresh and fragile style, the cellar work is carried out almost exclusively by women.