Vincent Chaminion, site manager at Tonnellerie Berthomieu/Ermitage, interviewed by Stéphane Ebel
The quiet strength 8.30 am on a Thursday morning at Tonnellerie Berthomieu/Ermitage in La Charité-sur-Loire. The workshop is bathed in the scent of toasted wood, and the [...]
FOOD AND BARREL PAIRING – By Pierre Guillot
Leeks in a brazier Our new food and barrel pairing is based around a wood fire, closely linked to our cooper's craft! A suggestion full of simplicity, [...]
THE BENEFITS OF 600L DEMI-MUIDS IN MAKING TERROIR WINES written by Jeanne Jobard
Julien Mareschal's wines from Domaine de La Borde, Jura. Over the past few decades, the Jura vineyards have experienced a meteoric rise to become one of the [...]
Vincent Chaminion, site manager at Tonnellerie Berthomieu/Ermitage, interviewed by Stéphane Ebel
The quiet strength 8.30 am on a Thursday morning at Tonnellerie Berthomieu/Ermitage in La Charité-sur-Loire. The workshop is bathed in the scent of toasted wood, and the [...]
FOOD AND BARREL PAIRING – By Pierre Guillot
Leeks in a brazier Our new food and barrel pairing is based around a wood fire, closely linked to our cooper's craft! A suggestion full of simplicity, [...]
THE BENEFITS OF 600L DEMI-MUIDS IN MAKING TERROIR WINES written by Jeanne Jobard
Julien Mareschal's wines from Domaine de La Borde, Jura. Over the past few decades, the Jura vineyards have experienced a meteoric rise to become one of the [...]