Tucked away in the far reaches of the Mâconnais, Saint-Véran covers 8 communes. Its vines sweep down two sides of the majestic Rock de Solutré and surround Pouilly-Fuissé.

Wines Discover AOP wines Saint-Véran

On the south tip of the Mâconnais vineyard, Saint-Véran is a renowned cru since 1971. This wine is produced from organically farmed vines.
Organic Saint-Véran “La Coronille” is a a complex, ethereal and floral wine with notes of white fruits.

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Grey marl soil on a scree slope, with a beautiful south-west exposure.

Parcels are cultivated respecting the soil and the vine’s biodiversity, with a reasoned yield in order to obtain ripe and balanced grapes. Minimal intervention during vinification; respect of grape
integrity during press fill.

Pale gold and shiny colour. Subtil nose on notes of peach, pear, acacia flower, honeysuckle and fresh almonds. On the palate, the wine is dry yet round, with a harmonious and balanced feel.
Persistant finish.

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The cru of Saint Véran is split in two small plots around the cru of Pouilly-Fuissé. They both run
alongside the extended bottom slopes of Solutré mountain which display at their top specific
limestone soils called “Calcaire à Entroques”. The steep western slopes of this terroir are made of
grey marles. The more gentle oriental slopes are made of limestone and marle soils.

Jean Loron vinifies specific single vineyards from these slopes under the strict control of its chief
winemaker with temparature control and ageing on fine lees during 6 months in order to provide a
certain roundness to the wine. Partially aged in oak barrels.

The Saint-Véran cru is divided into two plots, separated by its brother Pouilly-Fuissé. This Saint-Véran comes from the village of Saint-Vérand, located at the southern point of the vineyard. Punctuated with yellow floral and honey notes, it has a well-balanced structure and a good intensity with plenty of freshness on the finish.

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Western slope of the Rock of Solutré. Grey marl soil.

Direct pressing of the grapes when they arrive at the winery. Burgundy method of ageing on fine lees for eight months.

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