Verget : Bourgogne "Terres de Pierres" 2025

Characteristics and Tasting Tips for Verget Bourgogne "Terres de Pierres" 2025

Tasting

Nose
The bouquet opens with mineral notes reminiscent of flint, harmoniously blended with citrus aromas such as citron. Floral touches of acacia intertwine with more indulgent, pastry-like nuances of frangipane and toasted almond.

Palate
The attack is lively and tense, driven by vibrant acidity. The mid-palate reveals a lovely roundness and breadth, before stretching into a persistent, delicately saline finish.

Food and Wine Pairing

This white wine pairs wonderfully with delicate, fine-fleshed fish such as trout or pike-perch, as well as with fresh goat's cheeses. It also goes very well with spring dishes featuring asparagus and chanterelles, or with roast poultry served with a creamy mushroom sauce.

Serving and Cellaring

With its solid structure, this 2025 vintage has excellent ageing potential and can be cellared and enjoyed until around 2033.

The Tension and Minerality of a White Burgundy

The Estate

Founded in 1990 by Jean-Marie and Maine Guffens-Heynen, Verget is an unconventional négociant house based in Sologny, in the heart of the winegrowing region. Still run today by its owner Jean-Marie Guffens, supported by cellar master Julien Desplans, the house stands out for its haute couture approach. It buys only top-quality grapes, mainly in the Mâconnais, and vinifies them with the same rigour as a wine estate. The house is thus renowned for revealing the potential of local terroirs through cuvées of remarkable precision.

The Vineyard

This Burgundy wine comes from a rigorous selection of plots in the Mâconnais, notably in the communes of Charnay, Viré and Bussières. The vines thrive on very stony, limestone-rich soils, demanding terroirs that force the plant to draw its resources from deep below, giving the grapes a strong mineral identity and a lovely tension.

Vinification and Ageing

The grapes are hand-harvested at full ripeness and then carefully sorted. Pressing is slow and gentle, carried out on whole bunches. Fermentation takes place with indigenous yeasts in horizontal stainless steel tanks, allowing significant contact with the lees. The wine is then aged in oak barrels on fine lees, with moderate use of new oak, before being bottled with minimal filtration.

Grape Variety

Chardonnay (100%).