" I personally prefer a 2 to 3-year old Saint Véran, because it is fuller and rounder. You can keep some vintages for about 10 years, when aromas of roasted almonds will slowly develop...

Like all wines, Saint Véran should be kept in a dark and cool place (12° to 15°), in 80% humidity. "

Mme Maryse ALLAROUSSE, "meilleure sommelier de France", godmother of the 20th anniversary of the cru saint-Véran, gives us her impressions.