Macvin comes in red and white (mostly) and is produced from Trousseau, Poulsard, Pinot Noir, Chardonnay and Savagnin grapes. Their fruity qualities are preserved by the addition of marc de Jura that stops the fermentation. It is then aged for at least 18 months in oak barrels.
The process was first mentioned in the 14th century, and although Macvin might sound like something from MacDos—as the French call their favourite American fast food—the name comes from combining marc vin and maquevin, ‘crushed grapes’ in Old French.
Image by Arnaud 25