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Le Pavillon 2015

This is a wine with complex structure and steely minerality. It has melon and apple notes on both nose and palate. This is a good wine to drink on its own or enjoyed with creamy cheeses and light appetizers.

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

This combination does not exist.

₱ 1,860.00 ₱ 1,860.00 1860.0 PHP

₱ 1,660.71

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Product-Type: Wine
Country: France
Region: Burgundy
Estate: Domaine de la Saraziniere
Appellation: AOC Macon-Bussieres
Type: white
Fermentation: Industrial
Style: Lean & Round
Blend/Grape Variety: chardonnay
Volume: 750 ml
Alcohol: 13.90%
Wine-Making Process: Conventional
Price Point: 1,501 to 2,000
FOOD PAIRING: SALADS: Salad with Sea Food
FOOD PAIRING: CHEESES: Soft Creamy Cheeses (Cow, Sheep, Goat)


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.