MÂCON-IGÉ EN THUZOT

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2024  

To the north, the Mâcon-Igé appellation meets the Mâcon-Azé appellation, whilst its southern end meets the edge of the village of Verzé and the Mâcon-Verzé appellation. The history of Igé is intimately linked with the hamlet of Domange, whose church of Saint-Pierre, erected in around 953 by the monks of Cluny, is the original parochial center.

South of Igé, the landscape opens into a broad natural basin framed by distinct hillsides. Vineyards are planted on east-facing slopes ranging from 260 to 420 metres above sea level on Mont Dain, while to the east they climb the slopes of Thuzot Hill up to 324 metres. Shaped by the valley and river of La Petite Mouge, this unique terroir benefits from a harmonious climatic balance, combining the warmth of southern influences with the freshness of the Haut-Mâconnais, creating ideal conditions for producing elegant, well-balanced wines.

100% Chardonnay

A lovely sustained yellow color with sparkling reflections. Expressive on the nose with aromas of mandarin zest, these fresh notes accompanied in a second phase with notes of orchard blossom and tropical fruit like figs and dates. In the mouth, the structure is very smooth, almost sweet, but with none of the heaviness that would detract from its overall balance.

The vinification takes place in temperature-controlled stainless-steel tanks for 10 days. The extraction is achieved by the “pumping over” technique. Then follows ageing in stainless-steel tanks for 6 months.The soil made of clay and limestones, gives mineral and tight wines with a lemony flavour that is very characteristic.

With its sunny aromatic character and smoothness on the tongue, this wine makes a natural pairing with all kinds of goat cheeses, such as the traditional AOC Mâconnais or its neighboring Charolais for a terroir-themed aperitif. Follow with grilled chicken supremes or mixed fried river fish. This white wine will also bring out the best in local freshwater fish dishes, such as carp with white wine, or pôchouse from Verdun-sur-le-Doubs (a river fish stew cooked in white wine).

10-11°C as an aperitif, 11-12°C with food.

This wine should be consumed while fresh and young or 3 years.