Burgundy Bigotes Qvevris White 2022

Frédéric Cossard - Domaine de Chassorney

In stock - Ready to be shipped

€63,90

France - Burgundy

Grape varieties: Chardonnay

Capacity: 75 cl

Alcohol content: 13.0°

2022

Frédéric Cossard's Bourgogne Blanc Bigotes Qvevris 2022 is an amphora-aged Chardonnay, revealing a beautiful minerality and aromas of citrus and white fruits. Perfect with fish and cheese, it seduces with its tension and depth.

Burgundy Bigotes Qvevris White 2022

Burgundy Bigotes Qvevris White 2022

€63,90

€63,90

Delivery 48h to 72h (Metropolitan France)

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Aromas

Agrumes

Fleurs blanches

Beurre

Salinité

Food and wine pairing

Fromage

Poisson

Fruits de mer

Is this wine right for me?

Ample

Wooded

Complex

x

Floral

Costs

Fruity

Glug-glug

Light

Sweet

Mineral

x

Oxidative

Pearling

Powerful

Round

Salinity

Dry

Tannic

Tense

x

Technical Profile


Burgundy - AOC AOP
Carafage: No
Ageing potential: 5-10 years old
Serving temperature: 10-12°C
Vinification:
Soil: Clay-limestone

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Learn more about the bottle....

Burgundy Bigotes Qvevris White 2022,

Frédéric Cossard




With the Burgundy Bigotes Qvevris White 2022, Frédéric Cossard explores a unique approach to Chardonnay, aging it in qvevris (Georgian amphorae). This ancestral vinification method allows the terroir to be expressed in a unique way, producing a white wine that is both pure and structured.

An exceptional Chardonnay


Grown on clay-limestone soils, this wine benefits from a vinification process without additives and aging in qvevris, which brings a beautiful aromatic complexity and a silky texture. Its mineral and taut profile makes it an atypical and fascinating cuvée.

An expressive nose and a vibrant palate


The nose reveals notes of ripe white fruits, citrus fruits and dried flowers, with a mineral and slightly smoky touch. On the palate, the body is ample and structured, carried by a vibrant acidity and a long and saline finish.

What to enjoy with this wine?


Ideally served at 10-12°C, this white Burgundy will go perfectly with oysters, fish ceviche or mature goat cheeses. Its aging potential of 5 to 10 years will allow it to evolve towards even more complex and deep aromas.