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Grandes Vignes Neutre

Very pale yellow color with subtle golden reflects. Fruity aromas are very present with a prevalence of white fruits. The attack on the palate is provided by the Chardonnay with a round and full body. The sauvignon adds a mineral tang, bringing balance to the blend. A great long-lasting aromatic persistence with baked aromas. Good with light appetizers and soft creamy cheeses.

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

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₱ 1,000.00 ₱ 1,000.00 1000.0 PHP

₱ 892.86

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Product-Type: Wine
Vintage: 2015 2016 2017 2018
Country: France
Region: Southern Rhone
Estate: Vignerons d'Estezargues
Appellation: AOC Cotes du Rhone
Type: white
Fermentation: Natural
Style: Rich & Ripe
Blend/Grape Variety: bourboulenc clairette grenache blanc
Volume: 750 ml
Alcohol: 14.00%
Wine-Making Process: Sustainable
Price Point: 751 to 1,000
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared
FOOD PAIRING: FISH: Deepfried
FOOD PAIRING: SALADS: Salad with creamy dressing


Les Vignerons d'Estezargues is a southern French cooperative based in the village of Villeneuve-les-Avignon in the Gard region of the Rhone Valley. It was founded in 1965 and consists of 10 independent vignerons who farm a total of 420 hectares.

They receive grapes from members and then make wine from them in large batches from many different vineyards blended together with the focus on producing wine in quantity rather than quality. Les Vignerons d’Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately and make single cuvées from their best plots.

On the heels of the single cuvée project, Les Vignerons d’Estézargues began to practice natural winemaking – possibly one of the only co-ops in the world to do so. They use no cultured yeasts, no filtering, no fining and no enzymes during vinification or aging and only add a small amount of SO2 at bottling.