Wines by Region / Savoie and Bugey / Bugey / Maison Angelot
Maison Angelot, Bugey
Marignieu, Ain
Maison Angelot is run by the brothers Eric and Philippe Angelot. Their 29 hectares of vineyards are divided into about 20 different parcels, some hillside and others along the valley floor. They make a good amount of white from the grapes Aligoté, Chardonnay, Roussette, Altesse, Molette and Jacquère are planted around the town. For reds, their Mondeuse, Poulsard, Pinot Noir and Gamay grapes come from some of the property’s oldest vines. 
Yields for the Gamay average about 55 hl/ha, while the vines themselves are 25-30 years old. Harvest (generally around the end of September) is done both manually and by machine (depending on the parcel), and their modern winery houses temperature-controlled stainless steel and fiberglass tanks. Grapes are approximately 80% destemmed. The juice is converted into wine through carbonic maceration in temperature-controlled stainless steel tanks over the course of a short 6 days, with the caps punched down twice a day. If necessary, a light chaptilization (1% maximum) is employed. The large majority of the wines are only aged in stainless steel and cement-lined tanks in order to maintain freshness.
Maison Angelot, while not trying to emulate Burgundy or even neighboring Savoie in the complexity of its wines, simply makes delicious, food-friendly wines year in and year out. For us, they are a perfect representation of what makes us unique as an importer, what we have always tried and are still trying to do in the wine world.
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Maison Angelot Roussette du Bugey
Roussette is the local name for the Altesse grape, widely grown about 20 minutes away in Savoie. The grape usually has medium body and bright acidity, and its richness lends itself to more complex dishes at the table. Packaged in an Alsatian-style bottle, this tender white shows pear and white peach aromas combined with a floral note. This wine will provide some really tasty late summer drinking! 
Maison Angelot Bugey Gamay
Yields for the Gamay average about 55 hl/ha, while the vines themselves are 25-30 years old. The grapes are approximately 80% destemmed. The juice is converted into wine through carbonic maceration in temperature-controlled fiberglass tanks over the course of 6 days, and the caps are punched down twice a day.The result is a wine that is totally slurpable. Not tremendously complex or deep, but simply delicious. Replete with spicy red fruit and with low acid and tannin, this wine is downright fun! This is the type of wine to open without thought, during a wide variety of occasions and with many types of simple, comfort food (hey, don't most of us eat like that every night?) Gulp it by the bottle, gulp it by the case! 
Maison Angelot Bugey Mondeuse
100% destemmed fruit, 100% carbonic maceration that lasts 10 days. Deep ruby color, aromas of black cherry, licorice and pepper. A bit deeper than the Gamay, and with a touch more tannin. An excellent match for tomme and comté cheeses. 
Maison Angelot vines
Philippe Angelot
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