Winery Bertrand QuenardChignin
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Chignin of Winery Bertrand Quenard in the region of Savoie often reveals types of flavors of microbio, tree fruit.
Details and technical informations about Winery Bertrand Quenard's Chignin.
Discover the grape variety: Jacquère
Lively and thirst-quenching whites with a pale colour, a lean palate and brisk acidity, on delicate aromas of white flowers (hawthorn), citrus, green apple, fresh almond and characteristic alpine mineral notes of flint. Light finish, best drunk young. The absolute star of Vin de Savoie AOC crus (Apremont, Abymes, Chignin, Cruet) on the limestone scree of Mont Granier. Native Savoyard variety, the most planted in the French alpine vineyards.
Last vintages of this wine
The best vintages of Chignin from Winery Bertrand Quenard are 0
Informations about the Winery Bertrand Quenard
The Winery Bertrand Quenard is one of of the world's greatest estates. It offers 8 wines for sale in the of Vin de Savoie to come and discover on site or to buy online.
The wine region of Vin de Savoie
French Alpine AOC between lakes and mountains (~1,755 ha, 71% whites). Lively, mineral whites dominate. Signature Jacquere of the Apremont, Abymes, Chignin crus: with signature notes of white flowers, green apple, citrus, almond and gunflint, a taut and thirst-quenching palate — the Savoyard aperitif with fondue or raclette. Altesse (Roussette) more noble and broad (honey, hazelnut, ripe citrus).
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
