Mâcon Mancey (Red)

Origine

What sets the estate apart is its location on two hilltops, exposed to the sun from morning to evening. Marion’s commitment to organic production has gradually taken root since she first moved here, with a transition to organic viticulture in 2019 and organic certification in 2022. To the north of the longest chain of hills in the Mâconnais, the vineyard between Royer and Mancey forms the heart of the appellation. The eastern and western slopes feature alternating limestone banks and clay beds dating from the Middle and Upper Jurassic periods, often iron-rich and ideal for Gamay.

Vinification

Traditional vinification: following the arrival of the harvest and destemming, alcoholic fermentation takes place at a maximum temperature of 26°C for around 7 days, with 1 to 2 pump-overs per day to facilitate the transfer of key elements (colour, tannins, aroma precursors, etc.) from the grapes to the must.  The vatting/total maceration lasts approximately 10 days, depending on the desired level of extraction. Following this initial fermentation, malolactic fermentation—mandatory for red wines—helps to balance the wine. It is then aged for 12 months, with 50% in vats and 50% in 228-litre Burgundy barrels. Here, oak influence is not particularly desired. Ageing in barrels essentially serves to soften the tannins (thanks in particular to micro-oxygenation) but also to add complexity.

Notes de dégustation

The Mâcon-Mancey red has an intense, deep garnet colour, promising great structure. The nose is always very fresh, revealing its Gamay origins. Aromas of red fruits dominate. On the palate, it is lively, round and full-bodied. Spicy notes recalling pepper are common. It is a robust and full-bodied wine.

Mets d'accompagnements

This wine pairs beautifully with meat dishes in sauce, grilled meats, game and well-seasoned dishes. Serve this red wine slightly chilled as part of a Burgundian-style lunch.