Cuvee Coline
This red wine from Burgundy (France) expresses the very essence of the craftsmanship and quality of the red wines that are made at the estate. The grapes are grown in a variety of vineyard plots that have different facing exposures, vine ages, and soils - with a dominant clay-limestone base. Vinification takes place without input and destemming. The wine is aged in vats for 6 -10 months which creates beautiful fresh, fruity, and supple “limestone gamays”. On the nose, there are aromas of white pepper and spice, which is followed by a palate that is rich and reminiscent of a pinot noir. Cuvée Colin by Domaine de la Sarazinère pairs beautifully with duck and roast pork.
Grape Variety / Blend: gamay
Winery / Estate: Domaine de la Sarazinière
From several plots regardless of soil, exposure or age, this red wine from Burgundy (France) 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: | Wine |
| Type: | red |
| Price Point: | 1,501 to 2,000 |
| Style: | Rich & Bold |
| Vintage: | 2016 2018 2019 2021 2022 |
| Blend/Grape Variety: | gamay |
| Volume: | 750 ml |
| Alcohol: | 12.50% |
| Country: | France |
| Region: | Burgundy |
| Estate: | Domaine de la Sarazinière |
| Appellation: | AOC Macon-Bussieres |
| Fermentation: | Industrial |
| Wine-Making Process: | Conventional |
| FOOD PAIRING: RED MEATS: | Roasted |
Winery
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.