The Burgundian Maxime Magnon settled in Villeneuve-les-Corbières in 2002. He learnt the trade from the two referential figures that are Philippe Valette and Thierry Allemand. The domain is planted with Carignan (50%), Grenache Noir (28%), Cinsault (20%) and Syrah (2%) for the red varieties. As for the white grapes, Grenache Gris takes up most of the space (70%) followed by Grenache Blanc (25%) and Macabeu (5%). 45,000 bottles are produced a year from a surface area of 15.5 hectares (9 in red and 6.5 in white). The vines are 80 years old on average. The grapes are picked by hand and the domain is certified organic. Maxime reintroduced sheep, donkeys and cows to graze on the land between November and mid-April, as this encourages microbial life. As for the vinification, Maxime adopts a low-intervention philosophy using whole grape bunches and indigenous yeasts. Largely influenced by traditional Beaujolais methods, he manages to get the best from this approach whilst defining his own style. His wines are easy-drinking, delicate and precise with remarkable flavour. Maxime Magnon thus participates greatly in Corbières' renewal, giving a good idea of what the future holds for the Languedoc.

Maxime Magnon’s domain spans no less than 15.5 hectares (6.5 of which are planted with white varieties) at the heart of the Languedoc’s Corbières appellation where the soil contains clay and chalk. The domain has organic certification. La Bégou is a blend of Grenache Gris (60%) and Grenache Blanc (40%). These grapes grow at 200 metres of altitude and are harvested by hand. The vinification involves no added sulphur, and the wine is then matured in Burgundian casks that have already aged 6-8 wines. In the glass, this is a bright cuvée with a golden yellow hue. On the nose, notes of white fruit (pear), flowers and a hint of minerality are the principal features that develop. This minerality persists on the palate with a light salinity. It has incredible intensity. This wine can be kept until 2035, and to enjoy it as it reaches its best, you should wait for at least 3 years. If you’re drinking it young, it should be decanted first and served at 13°C. Serve it with a dish like sea bream or cod.