MACON ROUGE SELECTION MASSALE 2017
The Gamay vines at the origin of this cuvée come from a mass selection and are 60 to 100 years old. They are planted on a terroir of red clay on a limestone slab. The harvest is done manually (average yield of 35 hectoliters per hectare) with sorting on the table if necessary.
After pressing, Julien Guillot practices semi-carbonic vinification for a fortnight, with very little punching down. Aging takes place for 12 months in barrels
and half muids (large barrels with a capacity of 500 to 650 liters). Blending is done in vats, 6 months before bottling, with a homeopathic dose of sulfur (from 10 to 20mg / l depending on the airiness of the wine).
We fell in love with this fine and delicious red Macon, with a fresh and silky palate. Already excellent, you can enjoy it for the next 5 years.