MÂCON ROUGE

The Gamay grapes harvested in Mâcon yielded approximately 38 hl/ha. The Jules Chauvet method was used for semi-carbonic maceration, lasting 13 days.

Its stiking colour of an intense ruby red first greets the eye. The nose releases spicy aromas of mango and musk, as well as cooked fruit, most notably cooked cherries.

This complex wine delightfully juggles notes of sandal-wood and an aromatic array of red berries (wild cerries).

Finally, on the palate, this Mâcon has a lovely weight and less tanins than a Burgundy. It finishes with persistant aromas.