Visit and tasting of 3 cuvees

Sicurezza

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• Verrà mantenuta una distanza sociale di almeno 1,5 m

Hygiene of premises and equipment: A cleaning routine checklist has been put in place for each guide after each visit • CLEANING PROTOCOL BETWEEN EACH VISIT: 1. Clean and disinfect the visit path, the working environment, the equipment and materials in contact with staff or customers between each visit and tasting. In particular: handles, worktops, crates, counter, tables, spittoons, shelves, stair railings, elevator buttons, baskets or carts used by customers for their purchases. 2. Thoroughly clean the glasses, plates, cutlery used for the service (Glass machine at 85 ° C, conventional detergent, long washing cycle) - gloves and mask for wiping and storage 3. Clean the terminal after each customer and for cash: hand cleaning between each customer. •WASHROOMS 1. Frequent cleaning by guides, display of the cleaning protocol: signed with date and time REGULARLY • Aerate enclosed rooms every 3 hours, for fifteen minutes each time