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Vines Chardonnay ( %)

Geographical position Bourgogne Chardonnay is a Burgundy blen of various origins: the Gold Coast, the Chalonnaise Coast and the Mâconnais.

In this cuvee the upper part in vats brings a lot of freshness and fruity aromas to the wine; the upper part in barrels brings structure and roundness.

Vinification and aging

Harvesting is done manually in a small box to preserve the integrity of the fruit. The grapes are then gently pressed and then fermented in the barrels of our cooperage, a third of which are new. Aging lasts about 15 months on the fine lees before preparation for bottling.

Food-wine pairings

Mixed salads, soy salad, seafood, fish & chips, sushi, spring rolls, ceviche, salmon tartare, vegetarian cuisine: courgette pancakes, vegetable tians, noodle wok, vegetable pies, fennel, vegan hamburger, tempura vegetables, chicken yakitori, burgundy snails, egg in meurette, frog legs, parsley, goat cheese.

Louis Jadot

The Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot, descendant of a family strongly linked to the Burgundian wine world, having owned, since 1826, the famous Clos des Ursules in Beaune. When Louis Auguste Jadot died in 1962, his partner, Albert Gagey, took over the company, followed by his son, Pierre-Henry. In 1985, the Maison Louis Jadot was purchased by Rudy Kopf, importer of Louis Jadot wines in the United States and founder of the Kobrand Corporation. Today the maison operates mainly as a negociant and controls 240 hectares of vineyards scattered throughout Burgundy, from the Côte d’Or to the Macônnais up to the Beaujolais. The varieties planted are Pinot Noir, Chardonnay, Aligoté and Gamay for Beaujolais. To reach high quality levels, the Maison Louis Jadot has been leading the vineyards for about twenty years, banning the use of synthetic products. Over the years the company has grown by acquiring, in addition to vineyards and cellars, in 1995, the Tonnellerie Cadus. From the beginning, the mission of the Maison Louis Jadot has been to harmoniously develop all the appellations of Burgundy, from the Grands Crus to the regional names.

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