Wine:
A blend of Pinot Noirs from the Mâconnais and the Jura, the Mon Rouge from Anne and Jean-François Ganevat (Vin de France) is aged for two years in large foudres with no added sulfur. The result is a pure, juicy, and fruit-driven wine, completely free of any overt oak influence. Trained in Burgundy under Jean-Marc Morey in Chassagne-Montrachet, Ganevat shows he’s lost none of that finesse—he handles the grape like a true virtuoso.
Vinification:
Hand harvested. Semi-carbonic maceration at a cool temperature of between 12 and 14 degrees. Traditional vinification in casks for two years. Indigenous yeasts, no added sulphur.
Color:
Clear, ruby red, sometimes cloudy (unfiltered)
Nose:
Crunchy red fruits (redcurrant, cherry), floral (peony, violet), with a hint of pepper or light smoke.
Palate:
light-bodied, incredibly easy to drink, with barely any tannins, vibrant acidity, and a mouthwatering finish. It’s a classic playful and refreshing style, yet with real depth behind the charm.
Temperature:
Serve between 14 and 16°C.
Food and wine pairing:
Beef tartare with capers and shallots, pink duck breast, beetroot or roasted chickpea hummus, roast chicken with herbs or red wine sauce, delicate tomato tart with pesto and fresh goat's cheese
Cellar aging:
From now until 2030.
