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After 6 months the contents of the vats were blended and the marc was distilled to make a gin
and age-worthy character
delivering an elegant balance of bright acidity
A minimal amount of sulfur is added and left in barrel for a total of 6 months where it is racked off gross lees and transferred to tank
The wine is fermented spontaneously with indigenous yeasts and aged on lees in oak barrels
Michel Gahier Macavin du Jura Variety_Alfrocheiro After 6 months the contents'This is a strange appellation because it references a wine type as well as an area. The wine type is Macvin and the area is Arbois. This is a wine that is made from unfermented grape juice known as must (which also includes the solids such as skins, pulp and pips which is known as pommace) from Chardonnay and or Savagnin grapes which has been boiled to reduce the volume by 50%. The wine is then fortified with a marc which has been made by Michel to
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