Mâcon-Mancey (Red)

Origine

The domaine has a total of 2 hectares 54 ares of vineyards of this appellation in 5 different parcels, situated in locations known as "Biovois", "Les Laines", "Les Cras du Haut" and "Les Roches" (2 plots). The soils are all worked: earthing-up and de-earthing and 2 hoeing operations are carried out to avoid using herbicides.  The treatments against diseases are sustainable and only performed when necessary. Insecticides have not been used for 8 years, nature having found its own defenses. The pruning system used is the Royat Cordon, a short pruning method designed to curb excessive production and improve the quality of the wines.

Vinification

A proportion of the grapes are harvested by hand and transferred into vat after destemming.  The grapes are cooled when they go into vat and kept in a state of pre-fermentation. During this time the wine will obtain some of its aromas and colour. Fermentation then starts and lasts 5-7 days depending on the constitution of the raw material. During this period, the wines are carefully monitored and various operations are carried out to bring on an exchange between the solid material (the pulp) and the liquid element (the must). After a light pressing, the wine goes into vats where it will be aged, and then bottled in the spring following the harvest.   

Notes de dégustation

The wine shows its Gamay origin through the freshness on the nose. Red fruit aromas dominate. The wine is crisp, round and robust on the palate. It often shows a pepper-like spicy character.  This is a solid, meaty wine. 

Mets d'accompagnements

This wine pairs very well with meat in a sauce, grilled meat, game and well seasoned dishes.