
Winery BuronfosseMonceau Savagnin
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, mild and soft cheese or mushrooms.
Taste structure of the Monceau Savagnin from the Winery Buronfosse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monceau Savagnin of Winery Buronfosse in the region of Jura is a with a nice freshness.
Food and wine pairings with Monceau Savagnin
Pairings that work perfectly with Monceau Savagnin
Original food and wine pairings with Monceau Savagnin
The Monceau Savagnin of Winery Buronfosse matches generally quite well with dishes of poultry, mushrooms or mild and soft cheese such as recipes of eggs florentine, light stuffed tomatoes or cream of giraum soup.
Details and technical informations about Winery Buronfosse's Monceau Savagnin.
Discover the grape variety: Scarlotta seedless
Intraspecific cross between sun world.seedling 89345-090-144 and sun world seedling 89361-091-364 obtained in California (USA) by Cain David Wayne from Sun World International Inc. Not known in France, we can meet it in England, in Spain, in Chile, ... . It should be of interest to amateur gardeners.
Last vintages of this wine
The best vintages of Monceau Savagnin from Winery Buronfosse are 2019, 0
Informations about the Winery Buronfosse
The Winery Buronfosse is one of of the world's great estates. It offers 25 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.
The word of the wine: Clairet
Strong rosé wine reminiscent of a light red.














