In the cellar, no enological products are used (except for sulfur in very small quantities), no tartaric acid, no exogenous yeasts, no tannin powder, no enzymes, etc. The Chandon de Briailles wines are quite unique in the fact that there is a negligible amount of new oak for aging and most wines are made with a whole-cluster fermentation. The domaine has cut back on its use of whole cluster fermentation since 2011 and adapts vintage to vintage. The Savigny-les-Beaune village is typically de-stemmed and the premier cru and grand cru will have up to 100% whole cluster in a sunny year (with good phenolic maturity).
Bursting with aromas of citrus oil, yellow orchard fruit, peaches and nutmeg, the 2018 Savigny-lès-Beaune Les Saucours Blanc is medium to full-bodied, flavorful and vibrant, with tangy acids and a mouthwatering finish.
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