Wine:
The 2023 Red Vin de France Madelon from Anne and Jean-François Ganevat blends Gamay from the Fleurie area in Beaujolais with local Jura varieties. Made the old-school way using semi-carbonic maceration in wooden vats, it bursts with expressive, juicy fruit flavours—light, lively, and full of easy-drinking charm.
Vinification:
Hand harvested. Traditional semi-carbonic maceration at 12/14°C in truncated cone-shaped vats. Indigenous yeasts, no added sulphur.
Color:
Light red to ruby colour, very little extracted
Nose:
Fruity nose: morello cherry, raspberry, redcurrant, sometimes floral or slightly spicy notes.
Palate:
Fresh, juicy palate with low tannins but good liveliness. Smooth texture, very easy to drink, with a salty or slightly herbaceous finish.
Temperature:
Serve between 14 and 16°C.
Food and wine pairing:
Artisanal charcuterie: pâté croûte, duck rillettes, Tomme de montagne cheese, Saint-Nectaire fermier cheese, Reblochon cheese, young Cantal cheese or Salers cheese, pork tenderloin, old-fashioned mustard sauce, grilled tuna, light tomato sauce or tapenade.
Cellar aging:
From now until 2030.
