Biclir 2022 - Domaine Saurigny

Salamandre - Domaine Saurigny

Jérôme Saurigny is a young winemaker who cultivates 6.5 hectares of vineyards according to the principles of biodynamics in the village of Saint-Aubin-de-Luigné, south of the city of Angers, in the name of Anjou in the Loire. Capable experimenter we propose the Salamandre, a red wine that comes from a blend of red and white grapes, Sauvignon blanc, Cabernet Franc, Cabernet Sauvignon, Gamay E Grolleau. Fermentation with indigenous yeasts. Bottled without refined filtration and without added sulfites. A wine with a ruby ​​red color that is a load of fruit. Straight and slender it strikes for its freshness.

Service

We taste it at a temperature of 16/18 ° in the tulip glass. A wine to be drunk immediately but will express its best in a few years.

Pairings

A wine that finds its gastronomic vocation to accompany the meat main courses, both white and red. Also excellent with game, it is a must try with cotechino and lentils.

Winery: Domaine Saurigny

Domaine Saurigny is located in the Coteaux du Layon area, a moderately hilly region south-west of Angers through which a small river called Layon flows. The winery is run by Jérôme Saurigny, who after completing his oenology studies and having practiced in some wineries in Pomerol in the Bordeaux area, in 2005 decides to settle in Anjou. Here he is lucky enough to buy from an old farmer who wanted to retire 12 hectares of vineyards with its cellar but above all to come into contact with two renowned natural wine producers such as Patrick Desplats and Sébastien Dervieux. Thanks to their help in 2007 he started from the first vintage to make wine naturally, with indigenous yeasts and without the use of sulfur. Today it has reduced the surface area of ​​the vineyard to 6.5 hectares to manage all the work using only horse and plow and it mainly breeds Chenin Blanc, Cabernet Franc, Grolleau plants. His philosophy is to respect the different varieties and the terroir in which they grow and pay much attention and care to the grapes before and after the harvest. In the cellar he refines his wines in cement tanks or wooden barrels and they are all unfiltered. Wines that today we find in the most famous bistros of Paris.