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Nicolas Maillet
Mâcon Villages
2021

18.00 

"Made from 45-year-old vines, this Mâcon Villages from Nicolas Maillet shines for its simplicity and delicious flavour. The nose is delicate, with aromas of fruit and pear. The attack on the palate is pleasant, giving way to a lovely roundness and aromas of white fruit, with a very long, tangy finish."

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Description

Made from 45-year-old vines, this Mâcon Villages from Nicolas Maillet shines with its simplicity and delicious flavour. The nose is delicate, with aromas of fruit and pear. The attack on the palate is pleasant, giving way to a lovely roundness and aromas of white fruit, with a very long, tangy finish.

In the vineyard, in the cellar

  • Grape variety: Chardonnay
  • Average age of the plots: 45 years
  • Soil: clay-limestone
  • Alcoholic fermentation for 9 months under temperature control with indigenous yeasts
  • Malolactic fermentation carried out

The Guide to the Best Wines of France

The last 18 vintages of Nicolas Maillet’s Mâcon Verzé blanc have been rated by the Revue du Vin de France

. A testament to consistency and recognition of well-deserved quality. The Guide des Meilleurs Vins de France highlights the aromatic palette with its delicate, lemony notes. And a smooth, tangy palate, persistent, always crafted with finesse and flavour.

This family estate has been bottling its own wines since 1999. Nicolas Maillet continues his father’s work with great consistency, focusing primarily on his old vines in the village of Verzé. He offers a range of wines (certified organic since 2008) that are very pure and appealing, distinguished by their complete absence of any oaky notes.

What to eat with a Mâcon Villages from Nicolas Maillet?

  • Perfect as an aperitif
  • Seafood
  • Cheese soufflé.

Additional information

Domaine

Nicolas Mailet

Vigneron

Nicolas Maillet

Région

Burgundy

Appellation

Mâcon Villages

Millésime

2021

Couleur

White

Contenant

Bottle (75cl)

Degré

13%

Potentiel

2–4 years

Cépages

Chardonnay

Culture

Organic

Service

Decant for 2 hours. Serve at 8–10°C.