{"id":3678,"date":"2025-12-26T13:05:58","date_gmt":"2025-12-26T13:05:58","guid":{"rendered":"https:\/\/chateaudancon.com.ar\/?page_id=3678"},"modified":"2026-01-15T15:34:09","modified_gmt":"2026-01-15T15:34:09","slug":"nuestros-anfitriones","status":"publish","type":"page","link":"https:\/\/chateaudancon.com.ar\/en\/nuestros-anfitriones\/","title":{"rendered":"Our Hosts"},"content":{"rendered":"

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Our Hosts<\/h1><\/div><\/div><\/div><\/div><\/div>
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Jorge Bailey<\/strong><\/h1><\/div>
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He is the host and public face of Ch\u00e2teau d\u2019Anc\u00f3n. A media entrepreneur, editor of Buenos Aires Times, winery owner and agricultural producer, he brings that trajectory together in a precise style of hospitality. Gracious and approachable, he welcomes guests with clear information, historical context and conversations that make the place understandable and personal.<\/p>\n<\/div>\n

Viajero incansable desde\u00a0\u200bjoven<\/span>A tireless traveller from a young age, he has explored much of the world and lived for several years in England, Germany, Thailand and Japan. That international experience shaped his views on culture, service and quality, and today it translates into a thoughtful, cultivated approach to hosting, where every decision \u2014 from the wine poured to the way the house is presented \u2014 has a purpose.<\/p>\n

He met Lucy Bombal, heir to the family tradition in Anc\u00f3n, at a conference on Eastern cultures. They travelled through Asia together before settling at the Ch\u00e2teau, where Lucy introduced him to the history of the Bombal family, the work on the land and the relationship with the local community.<\/p>\n

After Lucy\u2019s passing, Jorge chose to reopen the Ch\u00e2teau in her honour and continue that legacy with a contemporary perspective. Today he integrates the wine project, rural activity and family history, ensuring that every visit bears his signature: clarity and a style of hospitality that makes Anc\u00f3n feel both classic and current.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Emiliano Turano Ochoa<\/strong><\/h1><\/div>

Es en\u00f3logo de Ch\u00e2teau d\u2019Anc\u00f3n y el responsable de traducir el paisaje de La Carrera en vinos de monta\u00f1a precisos y expresivos. Su trabajo se centra en interpretar la altitud, el clima y los suelos del valle a trav\u00e9s de elaboraciones sobrias, de m\u00ednima intervenci\u00f3n y fuerte identidad territorial.<\/p>\n

In this role, he leads the production of the Ch\u00e2teau\u2019s wines, with a particular emphasis on microvinifications of Chardonnay, Pinot Noir, Sauvignon Blanc, and Malbec from vineyards located between 1,300 and 1,500 meters above sea level. His approach combines contemporary sensibility, technical rigor, and a close, attentive reading of the vineyard and harvest timing.<\/p>\n

Trained at the National University of Cuyo, he has built his experience across Argentina, the United States, and Europe. His background includes harvests at Matthiasson (Napa Valley), Vi\u00f1a Zorzal (Navarra), I Custodi delle Vigne dell\u2019Etna (Sicily), Foradori (Trentino), and Comando G (Sierra de Gredos), contributing to a broad and precise understanding of site-driven, low-intervention wines.<\/p>\n

Today, Emiliano Turano Ochoa brings that journey together at Ch\u00e2teau d\u2019Anc\u00f3n, accompanying the project\u2019s relaunch with wines that clearly express the energy and identity of the mountain.<\/p>\n<\/div><\/div><\/div>

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Bruno Zerhau<\/strong><\/h1><\/div>

Es el responsable de la cocina de Ch\u00e2teau d\u2019Anc\u00f3n. Su trabajo es traducir el paisaje, la historia y los vinos del lugar en una propuesta clara, honesta y bien ejecutada. Entiende cada plato como un recorrido: una s\u00edntesis de los a\u00f1os de oficio, de las provincias donde vivi\u00f3 y de los pa\u00edses en los que cocin\u00f3.<\/p>\n

At Anc\u00f3n, he works with a garden of more than one hectare, fruit trees, walnut and chestnut groves, livestock, and a network of small local producers. In this context, the path toward kilometer zero is not a slogan but a daily practice rooted in the history of the estate. From this foundation, he builds a cuisine of place, with recipes that respect tradition and a house pantry made up of sauces, pickles, jams, preserves, and cured meats.<\/p>\n

His career brings together international hospitality, projects in Colombia and Mexico, and extensive experience at Mendoza wineries such as Andeluna, Ruca Mal\u00e9n, and Altus Gualtallary, as well as collaborations with Trapiche and Casa Bemberg and a period in Spain\u2019s Ribeira Sacra. Today, Bruno distills that trajectory at Ch\u00e2teau d\u2019Anc\u00f3n, placing place, product, and the guest\u2019s experience at the center of his cooking.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Cristina Fuligna<\/h1><\/div>

Es la cara visible de la hospitalidad de Ch\u00e2teau d\u2019Anc\u00f3n. Su trabajo es asegurar que cada visita, cata y experiencia se desarrolle con precisi\u00f3n, coherencia y atenci\u00f3n al detalle. Recibe a los visitantes, acompa\u00f1a los recorridos y cuida que cada instancia exprese con claridad la identidad del lugar, integrando vino, territorio y servicio en una experiencia fluida.<\/p>\n

From this position, she translates the Ch\u00e2teau\u2019s vision into tangible experiences, combining sensory sensitivity with technical judgment. Organization, listening, and deep product knowledge support her work, enabling each guest to understand the context, the wines, and the meaning of the journey.<\/p>\n

Her background is grounded in solid training as a chemical analyst, winemaker, and technician in fruit and vegetable industries. Throughout her career, she has worked across multiple areas of the wine industry, gaining experience in production, quality control, sensory evaluation, sales, and commercial representation.<\/p>\n

Today, Cristina Fuligna brings that experience together at Ch\u00e2teau d\u2019Anc\u00f3n, sustaining a precise form of hospitality aligned with the project\u2019s identity.<\/p>\n<\/div><\/div><\/div>

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