Skip the corporate tour groups and drop into this actual cellar instead. It stays freezing down there even in mid-July, so pack a hoodie unless you want to shiver through your pour. Spend an hour working through the lineup, but put your focus on the Saint-Aubin. If you commit to a bottle, grab the Gevrey-Chambertin before it sells out. This is small-scale, legit winemaking. Book your visit online; don't just show up expecting a spot.
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