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Un mâcon-lugny savoureux et traversé par une noble acidité. A savourer dès aujourd'hui ! More info
Made using old Chardonnay vines, this Mâcon-Lugny benefited from attentive growing in perfectly exposed clay-chalk soil. The domain opted to harvest by hand followed by low-intervention vinification. Matured on lees in oak barrels and having undergone stirring, the wine has a nice oakiness to it, an ample texture and great length that is made more complex by a striking minerality. It will keep for over ten years in the cellar, and is perfect to serve alongside dishes involving creamy sauce.
Mâcon-Lugny Les Crays vers Vaux Rijckaert (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Blancs de poulet marinés au citron, Coq au riesling, Lapin à la crème.
Made using old Chardonnay vines, this Mâcon-Lugny benefited from attentive growing in perfectly exposed clay-chalk soil. The domain opted to harvest by hand followed by low-intervention vinification. Matured on lees in oak barrels and having undergone stirring, the wine has a nice oakiness to it, an ample texture and great length that is made more complex by a striking minerality. It will keep for over ten years in the cellar, and is perfect to serve alongside dishes involving creamy sauce.
Domaine Rijckaert began fairly recently in 1998 when it was set up by Jean Rijckaert. This Belgian began his winemaking career in Burgundy where he fell in love with Chardonnay. After this Rijckaert cofounded the maison de négoce Verget with the famous winemaker Jean-Marie Guffens. A few years later, Rijckaert decided to buy his own domain and bought some vines in Leynes in the south of the Mâconnais as well as 5 hectares in the Jura. His domain straddles the Mâconnais and the Jura and spans a total of 9 hectares. Rijckaert is also involved in negociant activity, buying grapes that meet his exacting standards from many different appellations in Burgundy (up to 400 hectolitres). In the chai, vinification takes place plot by plot and only natural yeasts are used. A small amount of sulphites are added and some of the wines are filtered. Fermentation and maturation take place in oak barrels, a small proportion of these barrels being new oak. In 2013, Rijckaert began gradually handing over his domain to Florent Rouve who continues Rijckaert's exacting standards with visible success. The wines have exuberant fruit notes and are of excellent quality.
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