Varietal100% Gamay Noir, grape variety from southern Burgundy and Beaujolais.
Tasting notesColour: from cherry to dark ruby via deep garnet.
Nose: accents of small red and black fruits (gooseberry, bilberry) blended with notes of underbrush, mushroom, fruit-pit and animal.
Palate: fruity, rich, hearty, fleshy and easy to like. Both the wine's structure and texture are excellent.
Food and wine pairingDrink with all delicatessen, charcuterie, grilled and roasted meats, burgers, tapas, wbut alos mixed summer salads and cheeses.
Serving suggestionsServe ideally at around 15°C. (59°F.)
Ageing potentialMâcon-Azé will be fresh and lively in its youth, and gain in smoothness after about two to three years.
OriginsMâcon-Azé is a regional appellation from the Mâconnais wine-growing district (Saône-et-Loire) in southern Burgundy.
The name of the commune of origin, in this case AZÉ, may be added to the label after the name MÂCON, attesting that the wine is made from vines grown in the delimited area of the 20 producing and grouped communes.
The appellation is grown on 16 ha of red vines (74 ha of white vines).
- The soils are very stony, carbonated and shallow (east), but also clay-loam on a marl-limestone substrate (south and west).
- Gentle to steep slopes.
- Altitude between 250 and 440 m.
Vinification and maturingThe 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.
