Mâcon-Mancey (Red)

Origine

The Domaine des Verchères has seen several generations of the Dupuis family. André Dupuis, helped by his two sons, Jean-Christophe and Rémi, works a total of about 27 hectares of vineyards spread over the communes of Mancey and Royer.  The Bourgogne appellation makes up 3.72 hectares of the Domaine's surface area, with parcels mainly located in “Les Laines’, "La Faz" and "La Moutotte” in Royer; and "En Tronchire", "Sur les Devants" and “Sous la Verdeaux” in Mancey.  The vines are aged 36 years on average, the youngest are 15 years  old and the oldest 69 years old. The parcels are red earth type clay-limestone. The pruning method used is Guyot or Cordon de Royat, depending on the parcel.  The soils are covered in straw to control erosion. They face southwest at an altitude of about 300m.

Vinification

The harvested grapes are transported to the winery very quickly and go into vat immediately after they are cooled. Pre-fermentation maceration lasts 4-5 days and is followed by temperature-controlled fermentation lasting 6-8 days. The terroir of the Mancey slopes is best brought out by a "Burgundy" style vinification. Fermentation is accompanied by daily pumping over and punching down operations to extract the fruit. Pressing is carried out in a pneumatic press. The wine is aged in vat, where it carries out its malo-lactic fermentation, usually in the spring following the harvest. Bottling takes place between 15 May and 15 July.

Notes de dégustation

The wine is always fresh on the nose revealing its Gamay origin. It has a bouquet of fresh berry compote and spices (a touch of green peppercorn). On the palate, it is crisp, smooth and solidly built.

Mets d'accompagnements

This wine goes well with meat in a sauce, grilled meats, game and lightly spicy dishes.