MACON > Antonin RODET

MACON 2011

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2022 2023

Grape variety

100% Gamay.

Tasting notes

Colour: elegant red, shiny with purple reflections.

Nose: aromas of tart berries such as redcurrant or raspberry and red fruit coulis.

Palate: fruity and spicy flavours (cinnamon, pepper) on a velvety and delicious structure.

Wine and food pairing

Drink with cold meats, snails, roast meats and mild-flavoured cheeses.

Serving temperature

To best enjoy its flavours, serve ideally between 12°C and 14°C / 54°-57°F.

Ageing potential

This wine can be opened now or kept in the cellar for the next three years in good conditions.

Origin

The Mâconnais is the soul of Southern Burgundy. It stretches for some forty kilometres from the Côte Chalonnaise to the Solutré rock. Between the Saône and Grosne rivers, valleys and hillsides are home to vineyards.

Wines from the Mâcon appellation, whether red or rosé and whether made from Pinot Noir or Gamay noir à jus blanc grapes, are limited to the arrondissement of Mâcon and 11 neighbouring communes. They may also be labelled with the name Mâcon plus the name of their commune of origin.

The appellation is cultivated on 350 ha of red and rosé vines (3800 ha of white vines).

- The soils are predominantly limestone, with some granite outcrops.
- South-east and east facing.
- Gentle to steep slopes.
- Altitude between 100 and 400 metres.

Vinification and maturing

The grapes are destemmed for maximum fruitiness. Maceration and fermentation take place in stainless steel vats at a controlled temperature (30°C), with punching down of the cap twice a day during alcoholic fermentation and a few pump-overs to extract all the compounds from the grapes. Malolactic fermentation is carried out at 100% to soften the wine and reduce its acidity. In order to obtain fruity aromas, the wine is matured in vats for around 6 months.