SAVIGNY-LÈS-BEAUNE

Production area

Between the Hill of Corton and Beaune the landscape opens up like a map unfolding. The hills of the Côte de Beaune recede a littleon either side of the little river Rhoin. These vineyards are of ancient lineage. For much of their history, they belonged to the domaine of the Dukes of Bourgogne, to neighbouring religious houses, or to the Knights of Malta. An imposing 14th century castle testified to the appellation’s aristocratic qualifications.

Origins

The soil of the “Côte” is derived principally from the subsidence of the Saône River floodplain which resulted in a 200 metres drop with relation to the Morvan plateau, creating a long hillside with very regular slopes and Eastern and South-Eastern exposure. This fault also freed minerals that had been trapped in the soil for thousands of years. The vineyards stretch across the gentle slopes of the hillside allowing the vines to take full advantage of exposure to the sun.

Varietal

100% Chardonnay.

Tasting notes

Color: Gold with emerald highlights and pale straw colour.
Bouquet: Its nose is flowery and light-hearted. Its bouquet frequently evokes butter and brioche with notes of lemon, grapefruit, and occassionally a touch of minerality.
Palate: A lively attack helps to make this a clean, straightforward wine - quite fleshy, persistent, and occasionally with a touch of spice.

Vinification and maturing

Our Savigny is a blend of two methods of vinification:
     - one part is fermented in a temperature-controlled stainless-steel vat, ensuring a good expression of the varietal aromas;
     - another part of this juice is barrelled directly so that alcoholic fermentation takes place in barrels.
Once alcoholic fermentation is complete the fermentation lees are stirred back into suspension weekly to give the wine more richness on the palate. This blend allows us to obtain a wine with an excellent aromatic expression and good persistence in the mouth.

Food and wine pairing

its lively and straightforward attack would suit fresh-water fish in white sauce, omelettes, or scrambled eggs, while its rich and unctuous bouquet would deliver an attractive and restful finish. It proves a worthy companion to goat cheeses, Gruyère, Comté, and Cîteaux.

Serving suggestions

11 to 12°C.

Ageing potential

3 to 8 years.

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