Located in the AOC Morgon, Michel Guignier prefers a natural approach to winemaking and believes a wine should above all be the fruit of the earth.
“Too many chemicals prevent the terroir from coming through in the wine”.
His wines are steeped in terroir, the yields are low and
the harvest is done by hand.
The grapes are pressed in a wooden press and
matured in oak barrels on their lees.


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