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Wine Beaujolais-Mâconnais
Macon Red - Bottle 75 cL - 12.5°

Ref : 495138

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12, 50

i.e. 16.67 € / liter

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Our oenologists' opinion

Fruity and crisp

Ruby colour with some garnet highlights. Nose of black cherries, wild strawberries, hint of ginger. Good balance on a fairly full-bodied, frank, nervous wine. Character with red berries, a hint of fresh spices, peppery notes, ripe tannins that will melt away. Good length.

  • Keeping level 2025
  • Service temperature 16°
  • Grapes Gamay

Our food and wine pairings

  • Charcuterie
  • Red meats
  • Soft cheese


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The grapes are partly picked by hand and put into vats after de-stemming. The grapes are cooled during the vatting process and kept in a pre-fermentary state. Part of the aromas and colour are fixed during this period.

Domain and appellation


    Located in the very north of the Mâconnais, the 140 ha of the 80 winegrowers of the Vignerons de Mancey are spread over 8 communes around Mancey. This geographical and geological position gives us a well marked identity and typicity. Since 1929, we have been making wine from the typical Burgundy grape varieties and have carried out important work to select the best terroirs, seeking to assert their own identity. The vines are located on the hillsides of Mancey, Vers, Royer and Martailly-Lès-Brancion.

  • Main grape

  • Grapes Gamay
  • Grapes
    • Gamay : 100.0%

Your cellarman's advice