TERROIRS & CO

Private wine sales
direct from the vineyards

Ventes privées de vins en direct des domaines

Nicolas Maillet
Melting Potes
2023

21.00 

"Melting Potes is a 100% Savagnin cuvée produced by Aline and Nicolas Maillet Frantz, Caro Chagnoleau, and Delphine and Seb Boisseau. This collaborative cuvée is made from Savagnin vines planted in 2017 by each of them on a small plot. The grapes are harvested together and blended in the same vat. The result is striking: a lively, fresh, crisp wine – a true aperitif wine. A Savagnin from the Mâconnais region that you simply must try!"

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Description

Melting Potes is a 100% Savagnin cuvée produced by Aline and Nicolas Maillet

Frantz, Caro Chagnoleau

, and Delphine and Seb Boisseau

. This collaborative cuvée is made from Savagnin vines planted in 2017 by each of them on a small plot. The grapes are harvested together and blended in the same vat. The result is striking: a lively, fresh, crisp wine – a true aperitif wine. A Savagnin from the Mâconnais region that you simply must try!

The winemakers tell you about it

“This wine was born out of our lives as winegrowers, three pairs of friends working just a few hills apart… That isolation was getting us down, so we started seeing each other more and more often, and we drank… Wine has that power! So we grafted, planted, hoed, pampered and finally harvested to bring this unusual and joyful wine to life!
And since then, things have been better! Even better!!”
Nicolas and Aline Maillet, Frantz and Caro Chagnoleau, and Delphine and Seb Boisseau

What to eat with a Melting Potes by Nicolas Maillet?

  • Scallop carpaccio
  • Lime ceviche
  • Shellfish
  • Grilled fish
  • Aperitif!!!

Additional information

Domaine

Nicolas Mailet

Vigneron

Delphine and Seb Boisseau, Frantz and Caro Chagnoleau, Nicolas Maillet

Région

Burgundy

Appellation

Vin de France

Cuvée

Melting Potes

Millésime

2023

Couleur

White

Contenant

Bottle (75cl)

Degré
Potentiel

1–3 years

Cépages

Savagnin

Culture

Organic

Service

Decant for 2 hours. Serve at 8–10°C.