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Un chardonnay de macération de caractère issu d'un domaine biodynamique historique qui a su combiner tradition et innovation. More info
A Bas Armagnac from Domaine de Charron distilled in 1987 and bottled at cask strength in 2017. It is made with the Baco grape variety, which was developed after the phylloxera crisis and is a hybrid of Folle Blanche—formerly the leading grape variety for cognac and Armagnac production—and Noah. The grape is named after its inventor, a teacher from the Landes region of France. The combination of Baco and Bas Armagnac’s signature tawny sands is a match made in heaven.
Mâcon-Villages Maxcération Les Vignes du Maynes serve at a temperature of 12°C. It will pair perfectly with the following dishes: Volaille à la crème de munster, Truite aux amandes, Pont-L'Evêque.
A Bas Armagnac from Domaine de Charron distilled in 1987 and bottled at cask strength in 2017. It is made with the Baco grape variety, which was developed after the phylloxera crisis and is a hybrid of Folle Blanche—formerly the leading grape variety for cognac and Armagnac production—and Noah. The grape is named after its inventor, a teacher from the Landes region of France. The combination of Baco and Bas Armagnac’s signature tawny sands is a match made in heaven.
Found in Cruzille in the Mâconnais, Clos des Vignes du Maynes is now in the hands of Julien Guillot. This is a particularly old, Burgundy domain that dates back to the 10th century, more specifically to the time when Cluny Abbey was founded by the Duke of Aquitaine. The domain then belonged to many generations of country people until it was bought by Pierre and Jeanna Guillot in 1952. They have never used chemicals, always working as naturally as possible. After passing the torch on to their son Alain, who has played an important role in the promotion of organics in France, his son Julien who joined the domain in 1998 represents the third generation of the family to work at the domain. The vineyard spans 7 hectares planted with Pinot Noir, Gamay and Chardonnay. The harvests are carried out by hand with careful selection. In the winery, everything is done naturally with very little intervention: fermentation occurs with indigenous yeasts, and no sulphur or additives are used. The red wines undergo semi-carbonic maceration with a mini-punching over and light stirring. They are matured in barrels and there is no filtering at the end. Julien Guillot wishes to make ‘sharing wines' and he succeeds wonderfully with his high-quality and uncommonly elegant cuvées
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