This Mâcon‑Igé “Grand Terroir” comes from low-lying vineyards around Igé, characterised by marl and clay soils over limestone, which contributes to its mineral character. The grapes are whole-bunch pressed, followed by 24 hours of settling at 12 °C. The wine then undergoes fermentation and 12 months of ageing in stainless steel and lightly toasted French oak barrels (±10–15% new oak). Bright in appearance with a golden hue, it shows notes of citrus, pear, white flowers and light toast on the nose. On the palate it is fresh and lively, with intense fruit, soft acidity, a creamy texture and an elegant, mineral finish
Ideal with shellfish and crustaceans, oysters, white fish and poultry. Creamy sauces or soft cheeses
Prosper Maufoux, founded in 1860 in Santenay and run by Eric Piffaut since 2010, operates from Château de Saint‑Aubin. The estate comprises vineyards in Saint‑Aubin, the Mâconnais and Mâcon‑Igé, and follows sustainable HVE 3 practices. The wines are known for their clean, fruit-driven style, with judicious use of oak and expression of terroir, as well as for the Crémant de Bourgogne