Saint Veran

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Saint Veran, which only produces Chardonnay white wine, covers an area of about 742 hectares. The production area was only established in 1971. As a whole, Burgundy is considered a relatively late production area. It is worth mentioning that the villages in the south first formed the Saint Veran production area, and the villages in the north (such as St. Verand) joined later.

Know more other regions in Maconnais

Terroir

Saint Veran can be divided into two regions, surrounding another sub-region of Pouilly – Fuisse. Both areas share the slopes of the mountain chain to which the Solutré rock belongs. This rocky slope is composed of fossiliferous limestone from the Middle Jurassic age. On the west side are ancient rocks covered with gray marl. The Chasselas and Leynes vineyards face south and west respectively, while to the east there are Prissé and Davayé, hillsides composed of marl.

On the left bank of the Grosne River is the Chânes vineyard, which contains fossilized limestone and clay with "Chailles" chert on the surface. The terroir of this area is closer to that of Beaujolais in the south.

Wine Style

As mentioned above, Saint Veran only produces white wine, and the grape variety is only Chardonnay, which is common in Burgundy. It has aromatic fruit aromas (peaches, pears) and aromas of acacia, honeysuckle and fern. In addition, it usually has the taste of fresh apricots, citrus fruit, and butter (local wineries often use lactic acid fermentation). Sometimes there is also the sweet aroma of honey. Sometimes there are notes of exotic fruits, as well as flavor (orange peel). Powerful structure, refreshing acidity, and a round mouthfeel.

Food Pairing

Suitable for pairing with oily fish (salmon, hamachi, etc.), Saint Veran's excellent acidity can dissolve the greasiness. Dishes with creamy sauces (such as chicken stew and pasta gratin) also go well with Saint Veran's smooth texture.