Les Vins de la Madone - Côtes du Forez La Madone Gamay sur Volcan 2024
92/100
RVF
"A Gamay expression that all aficionados should discover!"
The Gamay vines, grown on soil that is half volcanic and half clay-granite, give us a very mineral expression, typical of these basalt soils. The wine is fresh, full of red fruit flavors supported by light spicy notes. The palate is rich and fruity with explosive freshness, marked by a light structure.
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Eye
Bright light ruby red color
Nose
Fruity with fresh red fruit flavors supported by light spicy notes
Mouth
Rich and fruity with a slightly pronounced structure, lovely spicy notes, expression of the minerality of basalt soils.
Serve
Between 15° et 18°C
Open
1/2 hour before
Drink before
2027
Food and wine pairings
Enjoy this spicy Gamay with cold cuts, summer buffets, and grilled white meats. It will bring out the richness of cured meats and cheeses.
Guide Hachette des vins
Rated estate (2025 guide) Award-winning wines (This producer's wines are regularly recognized by the guide)
About the estate:
Gilles Bonnefoy created his estate from scratch in 1997: vineyards were planted between 2001 and 2016, and the cellar was built in 2004. Today, the 10.5-hectare estate is run using biodynamic methods and is located on the outskirts of two volcanoes: La Madone and Le Pigeonnier.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rating (2025 guide) 92/100 (2023 vintage)
Rated estate (2025 guide) 1*Star (Up-and-coming stars or quality winemakers producing good wines; you won't be disappointed when tasting the wines from these estates)
About the estate:
Les Vins de la Madone wines offer one of the most exciting experiences in the Côtes du Forez, a little-known appellation located between Saint-Étienne and Clermont-Ferrand, at the gateway to the Livradois-Forez Natural Park. Gilles Bonnefoy strives to capture the sparkling purity of the fruit, both in his Gamay reds and in his whites (IGP d'Urfé), a Roussanne and a blend of Sauvignon Blanc and Sauvignon Gris. This brilliance, drawn from granite and volcanic soils, is achieved through biodynamic viticulture (certified in 2008), partial whole-bunch vinification, and aging exclusively in vats. The star is firmly in place.
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