Louis Jadot Bourgogne Chardonnay 'Couvent des Jacobins' 2023.
LOCATION: The production area for this wine is the whole of Burgundy. The Louis Jadot Bourgogne Chardonnay Couvent des Jacobins "cuvée" comes from a balanced blend of Côte d'Or, Chalonnais and Viré-Clessé best vineyards. Mâconnais grapes give freshness while Côte d'Or and Chalonnais give the wine structure.
VINEYARD INFORMATION: The wine will have the fruitiness and freshness of the stainless steel tanks vinification as well as the structure and roundness of the oak barrel vinification.
VINIFICATION AND MATURATION: The various wines are blended after a traditional vinification. Aging lasts 8 to 10 months in oak barrels from our cooperage or in stainless steel vats before being bottled.
SERVING TIP: Mixed salads, soja salad, vegetable tempura, seafood , sushis, nems, cheviche, salmon tartar, vegetarian cuisine : vegetable tart, fennel, zucchini fritters, vegetable gratin, wok noodles, vegan burger, fish & chips, chicken yakitori, escargots, oeuf en meurette, frog legs with parsley, goat cheese.
LOCATION: The production area for this wine is the whole of Burgundy. The Louis Jadot Bourgogne Chardonnay Couvent des Jacobins "cuvée" comes from a balanced blend of Côte d'Or, Chalonnais and Viré-Clessé best vineyards. Mâconnais grapes give freshness while Côte d'Or and Chalonnais give the wine structure.
VINEYARD INFORMATION: The wine will have the fruitiness and freshness of the stainless steel tanks vinification as well as the structure and roundness of the oak barrel vinification.
VINIFICATION AND MATURATION: The various wines are blended after a traditional vinification. Aging lasts 8 to 10 months in oak barrels from our cooperage or in stainless steel vats before being bottled.
SERVING TIP: Mixed salads, soja salad, vegetable tempura, seafood , sushis, nems, cheviche, salmon tartar, vegetarian cuisine : vegetable tart, fennel, zucchini fritters, vegetable gratin, wok noodles, vegan burger, fish & chips, chicken yakitori, escargots, oeuf en meurette, frog legs with parsley, goat cheese.