Claude Seigneuret [magnum]

This white wine from Burgundy (France) has a complex nose of flowers, white and citrus fruits. Light on the palate with some bitterness and elegant finish. Available for deliveries within Metro Manila.


Grape Variety / Blend: chardonnay
Winery / Estate: Domaine de la Sarazinière

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style='font-family: Roboto, "Odoo Unicode Support Noto", sans-serif;'>This white wine from Burgundy (France) has a complex nose of flowers, white and citrus fruits. Light on the palate with some bitterness and elegant finish.

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  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: FISH

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₱ 4,790.00 ₱ 4,790.00 4790.0 PHP

₱ 4,276.79

Option not available

Free Delivery in Metro Manila for orders above Php 3,000!
Next Day Delivery, except Sundays. Order Cut Off: 4PM.

Product-Type: Wine
Type: white
Price Point: 2,001 and above
Style: Rich & Ripe
Vintage: 2017
Blend/Grape Variety: chardonnay
Alcohol: 13.50%
Country: France
Region: Burgundy
Estate: Domaine de la Sarazinière
Appellation: AOC Macon-Bussieres
Fermentation: Industrial
Wine-Making Process: Conventional
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared
FOOD PAIRING: FISH: Deepfried

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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