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Vinifié et élevé dans des jarres enterrées, ce savagnin a été réalisé par un ponte de la mouvance naturelle en Bourgogne. More info
Domaine de Chassorney is the true symbol of the shift towards natural winemaking in Burgundy. Managed by Frédéric Cossard, this domain has incredible parcels within the regions of Côte de Nuits and Côte de Beaune. Founding of his wine merchant business in 2006 enabled him to broaden his horizons to also include other wine-growing regions such as Jura and Languedoc. That’s why we’re such big fans of this single-varietal Savagnin wine, as not only is it produced from vines that are around 50 years old, but it is also the result of meticulous certified organic farming. The grapes, which are harvested by hand, benefit from growing on Rotalier’s marly soils. The wines are vinified using skin maceration to extract the grape's colours and flavours and once made, the wine is then aged in earthenware vessels known as qvevris without adding any sulphur.
Tasting reveals an aromatic and rich wine, which is also incredibly precise and fresh.
Vin de France Feel Good Qvevris Frédéric Cossard serve at a temperature of 10°C. It will pair perfectly with the following dishes: Flan de courgettes, feta et menthe, Verrines de saumon et crème d'avocat, Velouté crémeux de chou-fleur à l'anis.
Domaine de Chassorney is the true symbol of the shift towards natural winemaking in Burgundy. Managed by Frédéric Cossard, this domain has incredible parcels within the regions of Côte de Nuits and Côte de Beaune. Founding of his wine merchant business in 2006 enabled him to broaden his horizons to also include other wine-growing regions such as Jura and Languedoc. That’s why we’re such big fans of this single-varietal Savagnin wine, as not only is it produced from vines that are around 50 years old, but it is also the result of meticulous certified organic farming. The grapes, which are harvested by hand, benefit from growing on Rotalier’s marly soils. The wines are vinified using skin maceration to extract the grape's colours and flavours and once made, the wine is then aged in earthenware vessels known as qvevris without adding any sulphur.
Tasting reveals an aromatic and rich wine, which is also incredibly precise and fresh.
The son of a farmer, Frédéric Cossard quickly became passionate about wine, becoming a wine broker. Then, in 1996, he seized the opportunity to work on several acres of vines in the communes of Saint-Romain and Auxey-Duresses. He gradually expanded his Chassorney domaine and also set up a small trading structure in 2006 with his partner Laure. The vineyard now extends over 10 hectares and several appellations (Saint Romain, Auxey-Duresses and Pommard). The vines are worked as naturally as possible, the soil is ploughed and, in the cellar, only native yeast is used.
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