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.

Domaine Maxime Magnon covers a surface area of 15.5 hectares of vineyard (9 planted with red varieties) at the heart of the Languedoc’s Corbières appellation. Its terroir contains chalk and schist. The domain has organic certification. The Campagnès cuvée is made entirely of Carignan grown on vines that are over 100 years old, and the grapes are harvested by hand. Whole bunches are vinified in concrete vats with no added sulphur and no fining or filtering. The wine is matured in Burgundian casks that have already aged 6 to 8 wines.
On the nose, we get aromas of ripe cherry and strawberry with gentle spices running through. It has a sensual, velvety palate with a certain chewiness. The finish is impressive in its purity. This wine can be enjoyed from now, though we recommend waiting at least 3 years for it to reach its peak. It should be decanted and served at 17°C. As for food pairings, opt for roasted veal, lamb or a beef fillet.