Mâcon Supérieur trades the region's earthy reds for something leaner and more mineral—Pinot Noir that tastes of stone and cherry rather than plum, white Burgundy's restrained cousin grown on slopes that coax precision instead of weight.
Mâcon Supérieur trades the region's earthy reds for something leaner and more mineral—Pinot Noir that tastes of stone and cherry rather than plum, white Burgundy's restrained cousin grown on slopes that coax precision instead of weight.
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