Perraud Macon Villages
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Produced from what the Perrauds describe as 'young vines' (they are at least 20-25 years old), this wine shows remarkable elegance, purity and complexity at a modest price tag.
Winemaking was kept as natural as possible, with wild yeasts used for fermentation. Malolactic fermentation was allowed to take place in order to encourage a round, supple feel. The wine rested for six months on its lees to encourage complexity before blending and then bottling. Part of the wine was aged in oak barrels for nearly nine months to encourage a weightier style than the average Mâcon.
Bright yellow in colour with perfumed white flowers and stone fruit on the nose. The palate is medium to full bodied, with lively citrus acidity and flavours of fruit salad including melon, peach and a hint of pineapple. The finish is mineral and long with the fresh acidity balancing the full fruit nicely.
|Style||07. Weighty tropical fruit whites|
|Food Match||Roasted or grilled Poultry, Tuna / Salmon, Mild Cheeses|