CHATEAU DE CHAZOUX MACON

Destemming grapes, maceration process for 10 days at 25°C. After pressing, alcoholic fermentation ending at 18-20°C . Ageing 10 months in large wooden vat (foudre) Wine tasting : Deep ruby colour Notes of black fruits ( blackcurrant and blueberry) and soft spices on the nose, rather gourmand Round and smooth on the palate with harmonious tanins, offering black fruit aromas and subtly mineral flavors.