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Coup de coeur

Bouzeron

THE THREE
White Wine

19,00 € (75cl cl)

Bouzeron Les Trois is a blend of 3 parcels: "Les Clous", "La Tournelle", "Les Cordères". In 1997, the Bouzeron appellation was recognized as a ... Bouzeron Les Trois is a blend of 3 parcels: "Les Clous", "La Tournelle", "Les Cordères". The Bouzeron appellation was fully recognized in 1997 as one of Burgundy's Villages appellations, and the AOP honors the grape variety that made it famous: Aligoté. The first vines were planted by the monks of Cluny Abbey in the 6th century, although the village has existed since antiquity. The name Bouzeron comes from "Boserontis Villa", which suggests that a Gallo-Roman estate was established here. See more

Vineyard Côte Chalonnaise
Grape variety Aligoté

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2023
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Fruity
Vivacity
Spicy
Aromatic intensity

Technical data

Terroir

Bouzeron's soils were formed during the Oxfordian, in the Upper Jurassic period: 163 to 157 million years ago (the time of the first birds and the great dinosaurs). These are calcareous sedimentary rocks, interspersed with banks of marl (greyer soil). Fossils and limestone (silica trapped in the limestone) are found.

Surface

08 ha 52 a 00 ca

Exhibition

Bouzeron's three exhibitions: South-East, North-West and South-West.

breeding

In stainless steel tanks. Bottled during the summer to preserve the freshness and liveliness typical of the grape variety.

Winemaking

Slow, gentle pressing. Fermentation at controlled temperatures between 18°C and 20°C to respect the delicate aromas of Aligoté.

Type

White

Serving temperature : 12°C The golden gateway to this beautiful "Côte", Bouzeron's white Oxfordian marl gives it a racy minerality that blends happily with nuances of fruit and flowers. Supple, consistent, with a texture chiselled by a lively alertness, it can be enjoyed at all stages of its life, for while it is fond of its youth, it develops great complexity with age and proves to be a great wine for gourmets.

Karine Moréteaux

Chanzy expert advice

Food & wine pairing

Serve as an aperitif with gougères, or with starters such as oysters, parsley ham, Burgundy snails and even white meats.
They lived the experience

They lived the experience

   

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