On the nose, Macon Villages from Domaine Philippe Valette, is fine and delicate, with aromas of well ripened white-fleshed fruit such as apples, pears and raisins, enhanced by notes of mild spices. On the palate, it reveals a great range of aromas, and balanced by a very present minerality. A white dry wine by Chardonnay grapes with full body and tension. You could keep it for another two to five years. Macon Village is an unfiltered wine, which requires decanting at least one hour in advance to make the most of all its aromas. You could pair it with seafood white meat grilled fish, fish in sauce.
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Philippe and Cecile are the 3rd generation of winegrowers who took over a vineyard that has been cultivated according to organic farming principles for almost 20 years. The 15 hectares are in Chaintre as well as a few parcels in Vinzelles are operated by a dedicated couple who have adopted a non-interventionist attitude so that the wines will fully express their outstanding terroir. The vinification is made with a minimum of intervention, in indigenous yeasts, gentleness and patience guide each of the gestures or decisions of the winemaker. As the winemaker says, to work without sulfur, you must have confidence in your grapes and in your juice. The grapes are tasted when still unpicked to assess maturity level. After delicate picking the grapes are put into small crates then poured into a pneumatic press. Juices are drained into stainless steel tanks by gravity flow with no addition of sulphur. The next step is most unconventional in the region: long maturing on fine lees up to 72 months. A non-existent or very small amount of sulfur is used in each of the wines, which are neither filtered nor fined. It is vinified with partial maceration of the bunches. Maturing and bottling was done most naturally, with no added sulfur.