Bouzeron

Bouzeron is located at the gates of Chagny, next to Rully. Its soils are composed of Barthonian limestone, Oxfordian brown marl and a little clay. It is a continental climate, with beautiful east-south-east exposure and around 270 meters above sea level.

Since the 1970s Aubert de Villaine (co-manager of Domaine of the Romanée-Conti) has been trying to give a good image of aligoté.

It is in 1979, that the village obtains the right to attach the mention "aligoté of Bouzeron" and in 1997 the aligoté becomes a communal appellation "bouzeron" as only grape variety the aligoté (a very old grape variety), the appellation represents an area of approximately 51 hectares.

Bouzeron is pale yellow in color, on the nose it reveals an aromatic bouquet of white flowers (acacia, ...), white fruits (apple, ...), green fruits (lemon, ...), fruits dry (hazelnut, ...), rocks (iodine, flint, ...). On the palate, the wine is tender, silky and structured. It is best enjoyed with gougères, Burgundian snails, parsley ham, seafood or goat cheese.

=> Bouzeron is only recognized as a village AOC for its production of aligoté. Chardonnays and pinots noirs located at the bottom of the slope in the town are sold as Bourgognes or Bourgogne-Côte-Chalonnaise.

In general, the reds of the Côte Chalonnaise (Rully, Mercurey, Givry) come from Pinot Noir planted on limestone or calcic soils with less clay.

Rully

It was in 1939 that the AOC Rully was created, it is located south of Chagny, in the extension of the Côte de Beaune.

Renowned for its white wines (light, fruity) and its crémant !

The white wines represent an area of 223 hectares and the red wines of 133 hectares. The cultivated grape varieties are pinot noir and chardonnay.

Its white wines are produced on soils covered with scree, white marl and predominantly limestone clay. The vines are exposed to the east and south-east; all these characteristics are suitable for chardonnay.

The white Rully is straightforward, elegant, with good minerality and aging potential up to 3 years. This wine is accompanied with pan-fried fish or in sauce.

The red Rully is light, elegant, fruity and has an aging potential of up to 5 years. It can be associated with roast poultry, and for offal lovers it is a delight (liver, sweetbreads and kidneys cooked in sauce or in a pan).

=> At the end of the 19th century, Crémant de Rully began to be very popular with the villagers. At the time, we spoke of the capital of sparkling wine in Burgundy.

We owe this reputation to François Basile Hubert, a cooper from Champagne, who imported with him the method of making crémants. In those years there, the prize de mousse was a complicated manipulation and many bottles exploded… The Champagne cooper took four years to perfect his manufacturing method and it was in 1837 that he opened his own wine house, called Hubert Father and son.

It was in 1850 that sparkling wine experienced a real boom under the name of "Ay great sparkling wine from Rully", little by little sales developed for export. In 1975, the AOC Crémant de Bourgogne was created.

Currently, 10% of Crémant de Bourgogne still occurs in Rully and it is also one of the traditional centers of production the Crémant de Bourgogne.

Mercurey

It is the most important wine-growing village of the Côte Chalonnaise, it is also the largest AOC in Burgundy after Chablis. The village mainly produces red wine (an area equal to 539 hectares) but also a little white wine (an area equal to 111 hectares).

The AOC Mercurey is one of the oldest in France (created in 1936). The appellation is planted on clay-siliceous soils on limestone and a few ferruginous marls. The pinot noir grape prefers sun exposure while chardonnay resists altitude better, making them exceptional wines.

The red Mercureys are structured, tannic, vinous, spicy, peppery or even fruity wines, there is something for everyone ! Wines for laying down soften over time, develop other aromas, they can be forgotten for up to 10 years.

They can be enjoyed with roast pork, entrecote, piece of lamb or Cîteaux cheese.

The white Mercureys unveil notes of citrus (lemon, ...), in the mouth, they are warm, opulent. These expressive wines allow many pairings with shellfish, oysters, sweetbreads and pressed cheeses.

Givry

From the 14th century, the monks of Cluny and then of Cîteaux have succeeded over the years in promoting the wine of Givry, today it is an exceptional wine of great reputation.

Its vines are located in the center of a fault field, its soils are composed of brown limestone or limestone (Jurassic) and its premier crus rest on a limestone substrate from the Upper Oxfordian.

The premiers crus are real red wines to keep, over time the wine reveals aromas of red fruits (strawberries, ...), black fruits (blackberries, ...), flowers (violet, ...), sweet spices (liquorice, ...), salty spices (cloves, ...). They are tasted with tender meats, poultry, soft cheeses (Camembert, Brie de Meaux, ...).

The white Givry represents only one fifth of the vineyard, a well-balanced white wine, a nice roundness, aromas of white and yellow fruits (apple, ...), very pleasant on the palate. It goes perfectly with white meats, fish cooked in white butter, even uncooked pressed cheeses (Saint Nectaire, Cantal, ...).

=> The wines of Givry were very appreciated by King Henri IV, the red was his favorite, a marvel !

Montagny

Montagny is the southernmost appellation of the Côte Chalonnaise, its 300 hectare vineyard is located in 4 municipalities :

• Buxy
• Saint-Vallerin
• Jully-lès-Buxy
• Montagny-lès-Buxy
  
  

The AOC Montagny only offers white wine, the grape variety used is chardonnay. The soils are varied, some are based on lias and clayey triassic marls, topped with hard limestone with entroques from the Bajocian, others on sandstone limestone. The best vines are exposed east / south-east.

The Montagny appellation offers a delicate white wine, a bouquet with floral aromas, yellow and white fruit (peach, etc.), dried fruit (hazelnut, etc.), undergrowth (fern, .. .). On the palate, the wine is straightforward, racy, an incredible finesse and for the oldest we can feel minerality (it can be forgotten up to six years in the cellar).

These wines will be appreciated with oysters, crayfish, Burgundian snails, on veal in sauce, fish in white butter, Bresse poultry, cheeses (goat cheese, Saint-Nectaire, etc.) .

Wishing you a nice tasting!