Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
SAINT-VÉRAN

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2022  

100% Chardonnay.

Colour: Green-gold.

Bouquet: When young, it develops aromas of white-fleshed fruit (peach, pear), evolving towards white flowers (acacia), then yellow (honeysuckle, broom) and, as it ages, hazelnut, grilled almond, honey and gunflint.

Palate: Dry but round, soft and fruity.

Enjoy it as an aperitif, with starters, light, fine charcuterie, oysters, shellfish and fish.

Serve ideally at a temperature of between 10° and 12°C.

Already very pleasant, this Burgundy white will keep for 5 to 8 years in the cellar.

This is the golden belt of the Pouilly-Fuissé vineyards, at the southern end of the Mâconnais. It is similar to Pouilly-Fuissé in its relief, production techniques and organoleptic qualities. The clay-limestone soils of the Jurassic period allow the Chardonnay grape to express itself well in the communes of the appellation area: Saint-Véran, Chânes, Chasselas, Leynes, Prissé and Davayé (plus a few plots in Saint Amour and Solutré).

Saint-Véran is the youngest cru in the Mâconnais, having been created by decree on 6 January 1971.

The vineyards are planted on the middle Jurassic entrock limestone beds on the slopes of the Solutré range. It currently covers 420 hectares, with an average production of 25,000 hl.

Clay-limestone soils / Steep slopes / East, south-east exposure / Altitude 200m to 350m.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.