Terroirs and vinification
The Saint-Veran appellation is spread over two different areas on either side of Pouilly Fuissé, respectively limestone and marly soils on uneven ground (towards Chasselas and Prissé) on the one hand and limestone soils with composed clays flint on the other hand. This characteristic gives the wines a pronounced mineral note. This wine comes from a selection of parcels from Domaine Carrette in Vergisson, which is a village which produces mineral wines with a good frankness.
On vines with an average age of 40 years, the work is carried out with respect for the soil and the terroir in sustainable agriculture.

Food and wine pairing
A creamy fish, poached or just pan-fried, risotto with seafood or mushrooms.
Cheeses: goat’s cheese, Bleu de Bresse, Comté, Beaufort and Gruyères.

Keeping and serving temperature
Serve between 11 ° and 13 ° C
Keeping: 3-5 years

Medals and awards
Vintage 2019: OR Gilbert & Gaillard

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Terroirs and vinification
Domaine Anguenot is a family estate located in Vergisson, which produces wines from the region only, between Roches de Vergisson and Solutré.
This 13.5 hectare estate is currently managed by the 3rd generation of the Carrette family at the head of the estate.

Food and wine pairing
Rich and complex, it is marked by a mineral touch which is very suitable for crustaceans but also for cooked foie gras. Its beautiful balance goes well with white meats, such as veal and poultry in cream sauce, and of course with goat cheese. Its aromatic power will also harmonize with exotic spicy and very fragrant dishes, such as couscous.

Keeping and serving temperature
To be served between 11 and 13 °.
Keeping: 2-5 years

Medals and awards

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Terroirs and vinification
Domaine Léon et Claudine Gérard is a family estate located in Meloisey, in the Hautes Cotes de Beaune.
This Hautes-Cotes-de-Beaune red wine is produced from Pinot Noir grapes from vines managed in accordance with sustainable viticulture.
Maceration for 10 days at 28-30 ° C with a peak at 34 ° C. End of slow fermentation to promote the aromas of red fruits of Pinot Noir.
After a first fermentation of about 3 weeks, the wine will remain in the vat so that it can continue its second fermentation.

Food and wine pairing
A simple and elegant red wine that will go wonderfully with quiches or savory pies, white or red meats that are not too strong. Chocolate desserts will be great companions for this pleasant wine.

Keeping and serving temperature
Serve between 15 and 17 ° C
Keeping: 5-10 years

Medals and awards
2018 vintage: Tasteviné

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Terroirs and vinification
This white Aligoté grape is a rustic grape variety that finds its good development in limestone and marly soils. This cuvée comes from a plot selection within the Domaine des Coteaux du Val Lamartinien, a family estate of 15 ha located in the ancient village of Pierreclos, in the heart of the Val Lamartinien in the Mâconnais. The soil consists of clay and limestone sediments with fossilized shells.
The vines are young (around 25 years old) and worked in sustainable agriculture.
A traditional Burgundy vinification allows to express the fruit, the freshness and the minerality of the soil.

Food and wine pairing
Very often an aperitif wine, it goes wonderfully with blackcurrant cream to give Kir, the Burgundian cocktail par excellence. It can also be enjoyed during the meal with grilled fish, oysters or even certain light cheeses such as goat cheese. It goes equally well with Burgundian specialties such as parsley ham, gougères or snails, as it does with Asian dishes.

Keeping and serving temperature
To serve between 10 and 12 °.
Keeping: 2-3 years

Medals and awards
Vintage 2018: OR Gilbert & Gaillard

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Terroirs and vinification
Clay-limestone terroir.

Food and wine pairing
Delicate white meats, such as poultry and rabbit, pasta or rice in tomato sauce or steamed vegetables. Excellent with fish.

Keeping and serving temperature
3 years

Medals and awards

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