Mâcon-Cruzille “Les Perrières” 2019

The high planting density increases competition among the vines and means that the juice in each grape is more concentrated. The key is to have few grapes per vine naturally, to increase the concentration of flavors and the balance of the wine. The pruning methods employed (Guyot Simple for the whites; Cordon de Royat for the reds) also help reach this goal.

Each terroir is vinified separately, using the methods best adapted to the grape variety, the soil, the vintage and the age of the vines. Grapes are handpicked, and then sorted in the vines before going to the winery, allowing for selection of only the healthiest grapes with the right maturity. By controlling the yields, between 30 and 55 hectolitres a hectare, there is a strong emphasis for quality rather than quantity. The fruit is pressed immediately into oak barrels (288 liters), in order to avoid any changes in the nature of the wine. The juice undergoes first (alcoholic) and second (malolactic) fermentations in barrel, after which they are racked into barrels (single vineyard vines) or vats (Mâcon Villages). There are no additional yeasts, sulphites nor chaptalization techniques.

Pascal Barbot, from the 3-star Michelin restaurant l’Astrance in Paris, has selected his dish of caramelized sweetbreads, kidneys, and a parmesan and wild garlic cream.