Burgundy White Wine

Geography and classification

Burgundy white wines are mainly made from Chardonnay and are classified by region, village, vineyard and quality. The appellations are divided into four levels:

• Regional : For example Bourgogne Blanc – broad introduction to the style.
• Village : For example, Meursault, Saint-Aubin, Montagny – typical expressions of the village's terroir.
• Premier Cru : High quality vineyards with local prestige.
• Grand Cru : Top classification for selected vineyards, such as Montrachet.

Important areas for Burgundy white wine

• Chablis : White wines with sharp minerality, fresh acidity and often no or minimal barrel aging.
• Meursault : Full-bodied, nutty style with complexity and texture. Often aged in oak.
• Puligny-Montrachet : Elegant and refined with lemon, lime and a long aftertaste.
• Saint-Aubin : Neighbor to Puligny with increased focus and increasing quality.
• Mâconnais : Offers good and affordable wines in the classic Chardonnay style from southern Burgundy.

These areas clearly reflect the soil composition and microclimate, and therefore style and complexity vary considerably across the region.

Style and vinification

Most Burgundy white wines are vinified with care and respect for the natural balance of the grape. Styles can range from steel-fermented, straight wines to barrel-fermented, complex versions with long aging on the lees (sur lie). The best wines have the ability to age for decades, developing depth and nutty, tertiary aromas over time.

What they have in common is a clear, structured acidity that gives the wine its backbone, and a mineral core that makes Burgundy white wine something very special in the international wine world.

Frequently asked questions about Burgundy white wine