Bourgogne de Vigne en Verre

35 Domaines, 35 Identités,
300 ha de vignobles,
90 AOC de Bourgogne

Bourgogne de Vigne en Verre was established in 1981 by a group of wine producers seeking to optimise the commercial and logistical management of their wine domaines. This structure is able to meet the needs of wine industry professionals more efficiently thanks to a managed distribution.

Qui sommes-nous ?

Domain Feuillarde (Lucien Thomas)

Saint-Véran "Cuvée Tradition" (White)

La Côte Mâconnaise - Chardonnay

grand cru Village

Durée de conservation
4 to 5 years

Température de service

Saint-Véran Saint-Véran Télécharger le pdf Send by email


Jurassic clay-limestone of quaternary formation, on a south-southwest facing slope, receiving optimal exposure to the sun.  Average age of the vines: 40 years.


Arcure (cane bending) and Guyot pruning methods, ploughing, organic fertilizing, control of the grape load. All the wines are produced using environmentally-friendly viticulture as part of an overall “reasoned agriculture” approach.  The grapes are received in the winery using gravity, and undergo cold static settling and gentle pneumatic pressing. Fermentation takes place in temperature controlled stainless steel vats and the malo-lactic fermentation is fully completed.  The wines are aged in vat in order to retain as much fruity freshness and finesse as possible.  

Notes de dégustation

Open on the nose, with peach and lemon aromas which are found again on the palate.  Honest and crisp on entry to the palate, good length.  Bright, light gold hue. Promising on the nose, with a mixture of white fruit, a vegetal note and a hint of flint.  Well-balanced on the palate, displaying a slender, fine, dynamic style, the epitome of elegance and moderation.

Drink within 2-3 years to enjoy its delicious freshness, however its structure will allow it to age for 4-5 years.


Mets d'accompagnements

A well-made wine, excellent with Asian cuisine. Can also be enjoyed as an aperitif. It will pair nicely with simple and refined dishes alike, including white meat, boned cutlets, crustaceans, fish, and fruit-based pâtisserie.

Suggested recipe:  soft crayfish cake in a nage of Saint Véran.

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