Vignes du Maynes is run my the inimitable Julien Guillot, who converted the family estate to biodynamics when he took over in 1998. The most natural methods possible are used to vinify the wines. Semi-carbonic maceration is used for the reds and long fermentations are favoured.
The Mâcon Rouge is made from a blend of rare old Gamay strains and vinified without filtration or sulphur. Savoury forest floor and leather aromas with spicy dark cherry, plum and blackberry fruit coming through on the palate.

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