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JM Burgaud produced his first Morgon in 1989. Accumulating parcels over time, he now owns nearly 20 hectares of Gamay. His Javernières cuvée has existed since the 2007 vintage. It comes from an eponymous place exposed to the east, at the foot of the Py, with an increased presence of clay and iron oxide. This terroir generally produces Morgon wines that are more "Burgundian" than the pure Côte du Py.
Traditional Beaujolais vinification in whole bunches, 15-day vatting, alcoholic fermentation in vats, then maturing in non-new oak barrels from great Burgundy estates for 12 months.
Suggestions for accompaniment
Terrines - Saucisson en croûte - A roast farm chicken with tarragon - Veal quasi with mushrooms.
The wines of
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