Maranges “Vieilles Vignes”

Vinification: Handpicked and selected during harvest. Slow extraction through pressing. Alcoholic fermentation in stainless steel tanks. Malolactic fermentation in barrel with native yeast and bacteria.

Maturation: Matured on fine lees for 10 months. Racked, fined and lightly filtered before bottling.

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Maranges « Vieilles Vignes »

Tasting recommendations

Beautifully ruby-colored.

Red berry flavors developing into blackcurrant with smooth, warm tannins.

Enjoy chilled (14°C / 57°F) with venison, red meat or cheese.

degustation - Grand vin d'exception Domaine Jeannot

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