99% of the grapes are harvested mechanically. Traditional wine making process with controlled temperature, fermentation kept at approximately 20?C in concrete vats coated with epoxy resin, malolactic fermentation, and the wine is matured on fine lees.
Created in 1929, the Cave des Grands Crus Blancs sealed the union between winemakers of the two towns of Vinzelles and Loche. This association enabled a sharing of talent and know-how that resulted in the creation in their domains of prestigious Bourgogne and Beaujolais appellations. Year after year they have known to select only the parcels of land yielding the wine with the most character, reflecting all the qualities of the grape and terroir.
The color is gold with fairly deep hints of green, Macon-Vinzelles wine is dry, full bodied and warm as well as fruity with a floral and vegetal nose. It retains all its charm if drunk within two or three years of being harvested.
Its fragrance and freshness compliments starters, cold meats, snails, frog's legs, mussels, fish, chitterlings and goat cheese. Best served between 11? and 13?C.