# Métisse (2024)

- **Producer:** Domaine Maxime Magnon
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache, Cinsault, Carignan
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, orange, herbaceous, butter, cream, forest floor, mushroom

## About this wine

Domaine Maxime Magnon is led by Burgundy native Maxime Magnon, who established his estate in Villeneuve-les-Corbières in 2002. Rather than inheriting land, Magnon purchased old, abandoned parcels of high-altitude vines and rented a simple garage to vinify his wines. Having trained under natural wine icons like Jean Foillard and Thierry Allemand, he brings a Burgundy-inspired light touch to the rugged, sun-baked Languedoc. The name 'Métisse' (meaning mixed race) refers to both the co-fermentation of red and white grapes and its stylistic position bridging white, rosé, and light red.

## Interesting facts

- The name 'Métisse' translates to 'mixed race', referencing both the co-fermentation of red and white grapes and its hybrid style.
- Maxime Magnon does not use tractors; instead, a herd of sheep and Jersey cows graze the vineyards in winter to manage weeds and fertilize soil.
- The wine is crafted from remarkably old vines averaging 80 years of age, yielding highly concentrated fruit.

## Food pairing

This gastronomic rosé behaves more like a light red wine, offering structural grip, vibrant acidity, and savory Mediterranean herb notes. It pairs beautifully with grilled meats, rich duck, and savory, garlic-infused southern French dishes that match its weight and rustic elegance.

## Wine making process

The grapes are manually harvested in small crates and kept in a cold room to protect fruit integrity. Grenache Noir, Carignan, and Grenache Blanc are co-fermented, while Cinsault is vinified separately. Spontaneous fermentation occurs with whole clusters using only indigenous yeasts in concrete vats over 10 to 12 days. No sulfur is added during vinification, and 100% malolactic fermentation is completed naturally. The wine is aged for 6 months in neutral 6 to 8-year-old French oak barrels, then bottled unfined and unfiltered with a minimal sulfur addition.