The wine is a textbook example of Mâcon-Villages: one can find a lively bouquet of green apples and flowers (acacia is notable) and crisp, persistent, juicy green apple and melon fruit.

WINE INFORMATION

The three-generation Touzot family domaine is located in the northernmost part of the Mâcon region, just south of the Côte Chalonnaise. Their 11 hectares (27 acres) of vineyards are planted with 70% Chardonnay and 30% Pinot Noir and Gamay. The Chardonnay vines are planted on several perfectly exposed slopes with ideal clay-limestone soils at an average altitude of 200 meters.

Jean’s son Frédéric took over management of the family domaine in 2002, after graduating from the Lycée Viticole in Mâcon and completing a stage in South Africa. He dedicated himself to moving the domaine’s viticultural practice to sustainability. He ended systematic vineyard treatments, and now only carries out treatments when absolutely necessary. He discontinued the use of herbicides and now regularly plows the soil to ensure its healthy state and encourage the vines’ roots to go deep into the limestone subsoil. Frédéric Touzot believes careful pruning in the winter, leaf stripping, and bunch thinning in abundant years makes for a naturally healthy ambiance and enhances the quality of his wine. He uses organic fertilizers only when deemed necessary by tests of the soils. Touzot observes that his grapes are now both healthier and riper at harvest time. Environmentally friendly practices are also used inside the winery, such as the recycling and purification of rinse water before it is drained away. “I try to be more observant and attentive to the needs of the vineyard,” explains Frédéric, “rather than habitually using the same practices every year. By respecting nature, I better understand my profession.”

The Chardonnay grapes are hand-harvested and then quickly and gently pressed in a pneumatic press, in order to extract all the fruit and aromas while avoiding any bitterness. After two days of cold stabilization and a light clearing of the juice (débourbage), Touzot slowly ferments his Mâcon Villages in temperature-controlled, stainless-steel cuves for 10 to 15 days. The wine is aged on its lees in tanks and undergoes full malolactic fermentation in January. It is then bottled in April.