We are very proud to have 5 of our wines on Per-Henrik Mansson’s restaurant “Le Communal’s” wine selection. Per- Henrik is a wine expert and was editor and journalist at “The Wine Spectator” for 17 years before opening his own restaurant in Val d’Illiez, Switzerland. Our wines are his “Coup de Coeur” (French for “love at first sight”) and we couldn’t resist meeting him around a glass of wine, Tour de Belfort of course! What made you become a restaurateur after being such a successful editor and journalist at The Wine Spectator? "As a senior editor reviewing restaurants I have been disappointed too many times. I wanted to open a restaurant that reflected my idea of a great place: casual but w
Pruning starts in December at Tour de Belfort when our vines are dormant. We start well ahead of the "official" historical start on 22nd January. This date was chosen as it's Saint Vincent of Saragossa's feast day. Saint Vincent of Saragossa is patron Saint of winegrowers and winemakers. We have worked through sunny and rainy days and have finally clipped our last vine early March. Pruning is the first fundamental task of the year it decides the shape and size of the growing vine and yields of the harvest we aim for. We use the single Guyot method and cut the main shoot short to limit the numbers of shoots and grapes the vine will grow. Later in the year with budding in spring and green harv
