Domaine Jean Touzot Macon Villages

The Chardonnay grapes are hand-harvested and then quickly and gently pressed in a state-of-the-art pneumatic press, in order to extract all the fruit and aromas while avoiding any bitterness. After 2 days of cold stabilization and a light clearing of the juice (débourbage), Touzot slowly ferments his Mâcon Villages in temperature-controlled, stainless-steel cuves for 10 to 15 days. The wine is aged on its lees in tanks and undergoes full malolactic fermentation in January. It is then bottled in April. The wine is a text book example of Mâcon Villages: a lively bouquet of green apples and flowers (acacia is notable) and crisp, persistent, juicy green apple and melon Chardonnay fruit.