|
|
|
|
|
|
The tasting |
|
|
Light red to ruby colour, very little extracted |
|
| | |
|
Fruity nose: morello cherry, raspberry, redcurrant, sometimes floral or slightly spicy notes. |
|
| | |
|
Fresh, juicy palate with low tannins but good liveliness. Smooth texture, very easy to drink, with a salty or slightly herbaceous finish. |
|
|
|
The sommelier's advice |
|
|
Serve between 14 and 16°C. |
|
| | |
|
Artisanal charcuterie: pâté croûte, duck rillettes, Tomme de montagne cheese, Saint-Nectaire fermier cheese, Reblochon cheese, young Cantal cheese or Salers cheese, pork tenderloin, old-fashioned mustard sauce, grilled tuna, light tomato sauce or tapenade. |
|
| | |
|
From now until 2030. |
|
|
|
The estate and the wine |
|
|
The 2023 Red Vin de France Madelon from Anne and Jean-François Ganevat blends Gamay from the Fleurie area in Beaujolais with local Jura varieties. Made the old-school way using semi-carbonic maceration in wooden vats, it bursts with expressive, juicy fruit flavours—light, lively, and full of easy-drinking charm. |
|
| | |
|
Hand harvested. Traditional semi-carbonic maceration at 12/14°C in truncated cone-shaped vats. Indigenous yeasts, no added sulphur. |
|
|
|
AWARDS |
|
|
Estate rated 3 stars in the Guide des Meilleurs Vins de France 2025 (RVF)
Estate rated 4 stars in the Guide Bettane + Desseauve 2025 |
|
|
|
