![Bouchard Aine & Fils Saint Veran Bouchard Aine & Fils Saint Veran](https://winewatchers.nl/1731-large_default/bouchard-aine-fils-saint-veran.jpg)
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Shipped worldwide, large selection of wines
Tasting note:
White gold sparkling color with a perfume of melon, pear and apple. We also find that white fruit in the taste, as well as a fresh acidity and a hint of butter. As an aperitif or with salads and fish dishes without an overly spicy or creamy sauce.
All the house's wines bear the Bouchard Aîné & Fils stamp, which has become a prestigious mark since 1750 and is synonymous with tradition, excellence and know-how. This signature, available in a complete range, bears a name in the four corners of the world, Bouchard Aîné & Fils, which two centuries later still resonates in the history of the Great Wines of Burgundy.
WITH INTERNATIONAL INFLUENCE
Since the end of the 19th century, the wines of Maison Bouchard Aîné & Fils have been appreciated by consumers beyond French borders. Today our wines are available in more than 130 countries on 5 continents: Europe, America, Africa, Asia, Oceania.
VINEGIRL, LINK BETWEEN THE VINE AND THE CELLAR
A good wine requires beautiful grapes. From this observation, the term 'viticulture' was born, a portmanteau of viticulture and viticulture, which illustrates the involvement of Bouchard Aîné & Fils, both in the vineyard, the origin of wine, and in the cellar, where the wine reaches its peak. Highlight.
The work in the vineyard is fundamental. Controlling yields and environmentally friendly agricultural practices are determining factors for quality wines. The goal is to receive into the barrel room the ripest and healthiest grapes possible. This quality-oriented work logic naturally extends to the cellar at the different stages of wine production.
...THE ART OF PROCESSING GRAPES
Winemaking starts with harvest management, which requires a lot of attention, with the aim of optimizing the quality potential of the harvest. Therefore, the harvest is done manually: in perforated boxes of 20 kilograms, the grapes are weighed upon receipt in the barrel room and subjected to a systematic manual sorting.
Respect for the grapes and the wine accompanies the winemaker in his daily work in the cellar. The goal is to have a non-interventionist but reasoned logic. As some old-timers liked to say, “The trick in the cellar is knowing how to do nothing.”
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