south west on the hillside and on
the plateau, enjoying maximum sunshine .
Grape variety :
100 % white juiced black Gamay .
Vine age :
40 years old on average.
Training system :
Simple Guyot, 4 to 5 buds. Green
harvest, soil ploughing, natural fertilizing . Our
vine-growing approach obeys 2 principles :
- an environmentally-concerned agriculture.
- a rational pest control.
Harvest :
careful selection of the grapes
during picking and second selection on arrival at the winery
if necessary. Hand-picking, + at the winery : incoming grapes
processed by gravity .
Winemaking :
semi- carbonic fermentation achieved
in concrete vats and lasting 6 to 8 days ( temperature controlled
and maintained at 28 to 30° C ). Regular pumpings-over. After
devatting and pressing, end of fermentation at 20° C .
Characteristics:
dark ruby colour with purple-blue
tints. Aromas of small red fruit ( blackcurrant, raspberry)
with spicy undertones. Rounded wine with mature tannins, revealing
a fleshy and velvety structure .
Food and wine match :
best when served slightly chilled
( 14 to 15° C ). Charcuterie ( = cooked pork meats), grilled
meat, roasted meat, soft-tasting cheese .
Mâcon-Prissé
rouge 2008
Vine location :
Mâcon
Prissé blanc
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