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 stretches across 15.5 hectares at the heart of the Languedoc region’s Corbières appellation. There, the soil contains schist, clay and chalk. The domain has organic certification. The rosé Métisse cuvée is made up of 50% Grenache Noir, 30% Cinsault and 20% Carignan, and these grapes are all harvested by hand. They are macerated in whole bunches as part of a vinification that involves as little intervention as possible. Fermentation is carried out at low temperatures and the wine is matured in vats. In the glass, this cuvée has a pale pink colour. Its nose is very fresh with mediterranean herbs and crisp, red fruit. On the palate, it has a fresh underscore with a body at once sapid and well-defined. In short, a vinous and refreshing rosé! We recommend opening it within 5 years and serving it cool in the bottle. Pair it with dishes like whiting, seafood verrines or Portuguese chicken.