Cuvée Coline

From several plots regardless of soil, exposure or age, this cuvée is the essence of the estate's red wines. With a clay-limestone base, vinification without input and destemming, this cuvée is aged in vats for a period of 6 to 10 months. This promotes the characteristics of fresh, fruity, and supple “limestone gamays”. Accompanied by aromas of white pepper and spice, this is a beautiful wine with duck and roast pork.

  • Product-Type
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Type
  • Fermentation
  • Style
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • Price Point
  • FOOD PAIRING: RED MEATS

₱ 1,790.00 ₱ 1,790.00 1790.0 PHP

₱ 1,598.21

This combination does not exist.

₱ 1,790.00 ₱ 1,790.00 1790.0 PHP

₱ 1,598.21

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Product-Type: Wine
Vintage: 2016 2018 2019
Country: France
Region: Burgundy
Estate: Domaine de la Saraziniere
Appellation: AOC Macon-Bussieres
Type: red
Fermentation: Industrial
Style: Rich & Bold
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Conventional
Price Point: 1,501 to 2,000
FOOD PAIRING: RED MEATS: Roasted

Winery

Burgundy, France: Domaine de la Saraziniere

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.

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