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Recommended for drinking with fish, seafood including scallops, foie gras, roast chicken, ham, pork, veal, creamy sauces, parmesan cheese, mushrooms, truffle. Generally it is not so good with other cheeses, tomato-based sauces, Chinese food, Thai food and, though it has the body to stand up to many of them, curries.
"The vineyard, in the village of Verzé, features a well-drained slope with a slight gradient. Soils: Dark browns developed in chalky white limestone (Jurassic period). Slight to medium depths of clay and very calcareous (limestone) soils.
Tasting: a very fine wine featuring ripe citrus and fresh fruit aromas. The rich well-rounded palate is balanced by a fine mineral undertone.
Vinification and ageing: aged 10% in barrels and 90% in stainless steel vats for 9 to 11 months, with light filtering when bottled.
Suggested ageing before drinking: 3 to 5 years."
This is no ordinary Macon villages wine; it is more complex than you might expect as it has seen some oak. Lovely and fresh, it has citrus, quince, almonds and honey on the nose and palate. A beautiful Burgundy