Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
MÂCON-VILLAGES

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: Pale gold with green highlights, brilliant and limpid.

Nose: Floral and fruity aromas, with hints of lemon, mint and honeysuckle. Exotic and spicy aromas.

Palate: Well-balanced, with herbaceous and floral notes. This wine is light, charming and fresh. It seduces with its spontaneity and tenderness.

Enjoy on its own as an aperitif, or with starters, snails, frogs' legs, mussels, all types of fish, andouillettes, poultry or veal in cream sauce and goat's cheese.

Serve chilled between 10 and 12°C. (50-54°F.).

Drink now but can be kept in the cellar for 6 years after the vintage.

The Mâconnais is in the southern part of Burgundy, stretching from Tournus to the southern boundary of Saône-et-Loire. This vineyard of almost 3,500 hectares specialises in white wines: Mâcon-Villages, Saint-Véran, Pouilly Fuissé and Pouilly-Vinzelles.

The geographical area covers the whole of the Mâcon arrondissement, but there are 43 communes where a specific demarcation defines the Mâcon-Villages appellations. The sheer size of the vineyard, with its variety of soils and microclimates, makes it possible to offer a wide range of Mâcon blancs.

- Clay-limestone soils.
- East-facing.
- Gentle slope.
- Altitude: around 300 m.

Grapes are gently and slowly pressed in pneumatic presses, then the must is settled at low temperature. Fermentation is in temperature controlled vats so to preserve the freshness and natural fruitiness of the grape. The wine undergoes alcoholic fermentation, malolactic fermentation and then matures for 6 to 8 months on fine lees in stainless steel vats.