Benjamin Leroux Savigny-Les-Beaune Macabeu then matured for four months

then matured for four months on full lees

vibrant acidity

Handsomely formed

Lovely development with aromas of cooked fruits

An inky texture on the palate

Benjamin Leroux Savigny-Les-Beaune Macabeu then matured for four monthsThe lions share of this release comes from the outstanding Aux Fourneaux lieu dit in the north of the village. Leroux works with lots of Pinot Fin here (a high quality, low yielding Pinot Noir cultivar), giving low yields and great concentration. The fruit from these vines fermented with 15% bunches. A fully destemmed parcel of Les Conardises was also included this year. The wine, half of which was raised without sulphur, matured exclusively in large