Les Monterrrains

This Gamay based red wine has aromas of cherries and plums with some earthy notes. It is good with game, meats and heavier poultry dishes.

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

₱ 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: 2017 2018
Country: France
Region: Burgundy
Estate: Domaine de la Saraziniere
Appellation: AOC Macon-Bussieres
Type: red
Fermentation: Natural
Style: Savory & Powerful
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Organic
Price Point: 1,501 to 2,000
FOOD PAIRING: RED MEATS: Pan seared
FOOD PAIRING: POULTRY / PORK / VEAL: Grilled

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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