Borgogna

Burgundy is a French wine producing region that produces red and white wines among the most elegant, complex and long-lived in the world. Burgundy is a mosaic of small vineyards, in fact the large parcels are managed in co-ownership and it is not uncommon to see that certain families have only two or three rows in one large vineyard, for example the famous Vouget Clos on 50 hectares of land has there are 82 owners. Burgundy enjoys a continental climate with cold winters, springs interrupted by rainy and hot summers. The biggest problem is that in October there may be thunderstorms with strong hailstones, as is happening in recent years, which damage grapes during the grape harvest. This precarious climate regime makes the quality of Burgundy wines unstable to highly dependent on climatic conditions occurring throughout the year. The soil consists mainly of limestone and clay, and is particularly suitable for the two vineyards cultivated in Burgundy; the Pinot nero and the Chardonnay. The geological formation of the soil has created a nature that varies greatly from one hill to the other, so you can find two very different wines even if they come from two vineyards separated only by a wall. Going south to reach the Beaujolais region, the soil becomes granite and rich in clay suitable for Gamay grapes. Generally the classification of wines in Borgognsa includes; regional, which is the base wine and usually on the label we find only the name of the Burgundy region, the Village of the highest quality and takes its name from the commune where it is produced, then we have the Premiers crus and on the label we find written the name of the " 'where the wine is produced, and finally the Grands crus produced in one of a large common. Burgundy is divided into five districts from north to south: Chablis, Cote d'or, Cote Chalonnaise, Maconnais and Beaujolais. The Chablis district is located northwest about 100 kilometers from Paris, much closer to the Champagne and Burgundy areas. The Chablis soil, called Kimmeridge, is composed of very compact limestone layers of soft clay layers that give Chablis wines the typical mineral quality and a great aroma. All Chablis wines are made with pure Chardonnay grapes and refined in steel. Wine classification starts at the lowest level called Chablis, then goes to Petit Chablis, Premier Cru and finally the Top is reached in the Chablis Grand Cru.Cote d'Or, the heart of Burgundy, is a 100 km stretch of land that is divided into two subdistricts: the Cote de Nuit to the north and the Cote de Beaune to the south. The Cote de Nuit takes its name from its main town, Nuits-Saint-Georges, and is dominated by the Pinot Noir, which is cultivated on limestone soils. The area includes 10 wineries including: Gevrey-Chambertin, Morey-Saint-Denis, Vosne-Romanèe, in short, names that dream enthusiasts. The Cote de Beaume has a double dimension to the other and differs by the fact that white grape varieties like Chardonnay and Aligoté are grown here. Here we find the highest expression of Chardonnay in Appellation like Puligny-Montrachet, Chassagne-Montrachet, Corton-Charlemagne and Meursault. The Cote Chalonnaise is located south of Cote Beaune and offers Burgundy at affordable prices even if they do not have the finesse of the Cote d'Or. Grapes are cultivated such as Pinot Noir, Chardonnay, Gamay and Aligotè among the best AOCs; Mercurey, Rully and Montagny. The Macon is located under the Cote Chalonnaise and north of Beuajolais. Production is concentrated on Chardonnay. The soils have the characteristic calcareous soil that is found in bainca grape vines. The best area is that of Pouilly-Fuissè with its hills rich in clay. In this region we find the village of Chardonnay that would give the name to the famous vine. To the south of Macos we find the district of Beaujolais and its principal vine, the Gamay. Gamay is produced with novel wine which is a fresh and fruity wine that must be consumed within one year. The novel wine is produced by a special fermentation in which pellet macerations are carried out in the absence of oxygen, filling the used carbon dioxide container. But the best beaujolais come from ten villages located to the north which are classified as Cru, and give wines that are thick, complex and can be aged. The best producers are: Domaine Leflaive, Domaine Leroy, Domaine de la Romaneè-Conti, Domaine La Croix Montjoie, Domaine de la Romaneè-Conti, La Chablisienne, Domaine Colette Gros, Marcel Lapierre, Domaine Jean Foillard