Didier Desvignes is another grower who believes that great wines are produced from healthy and mature grapes. His main aim, therefore, is to reduce the vigour of the vine, treat each parcel of vines according to its needs and practise a strict green harvest. Manual harvest and selection allied to a respect for the equilibrium of the vines and the soil by treatment with organic manures creates wines, which express a balance between the aromatic richness of the grape variety and natural sugars and acidity. Traditional vinification techniques reflect the quality and character of each parcel of grapes. For the Morgons greater extraction of material gives greater weight, intensity and capacity. For the Chiroubles and Fleurie the objective is to create deliciously aromatic wines.
The Fleurie (vines on pink granite) has 7-9 days of carbonic maceration. A lovely nose of violets greets you, whilst in the mouth pure finesse and suppleness leads to notes of mineral. This would flow throughout the meal with bird of any feather- roast partridge stuffed with herbs might be one choice.