Domaine de la Saraziniereby Trebignaud Philippe et Guillaume
APPELLATION: AOC Bourgogne Aligote
The 10 ha farm created by Claude Seigneuret in the 1920s is located in the villages of Bussières and Serrières. The vineyard, careful and rigorous work while respecting terroirs. The purest wine; no gluing, no yeasting, simple and sweet plot vinifications. As a continuation of our work philosophy we have been converting Organic Agriculture for 2 years.
All our white wines are produced with indigenous yeasts and bacteria, with sometimes long fermentations. Malolactic fermentations are systematic except in exceptional cases (heat wave, absence of malic acid). The general research in white wines focuses on drinkability and fruit without losing wealth and complexity on the palate.
The estate's red wines are all produced from gamay on different soils and exposures. The work on yeasts is the same as for whites, with one notable difference: the whole maceration and extraction phase and until the end of malo-lactic fermentation is carried out without suffering. The goal is twofold: to reach very low totals since sulphiting occurs after malolactic and rapid microbial stabilization since fermentations follow each other without dead time. Research on red wines focuses on digestibility, moderating extraction, correct acidity and low sulfur totals.
Burgundy is but a small land-locked region in the east-central part of France, but it is highly regarded in the world of wines. “Burgundies” (or wines hailing from this region) are usually reds made from pinot noir grapes and whites made from chardonnay grapes.
The climate is continental, bearing cold winters and hot summers. Vintages are somewhat more important here because of unpredictable weather—rains, hail, and frost are can all happen during harvest time.
Burgundy is a terroir-driven region (as opposed to producer-driven Bordeaux). Classifications are focused on geography—with 400 types of soil, a great deal of attention is given to the area of origin. This is made obvious by their wine labels, where appellations are more prominent than producers.
There are 5 primary wine growing areas where more than 100 appellations are present (the highest count of AOCs in France).
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