The initials stand for Macération Pelliculaire, the whole bunch soaking of the fruit before pressing. This gives the wine a massive, fat, concentrated character, with an openess that comes from aging in large wooden barrels. There is also acidity but that is subordinated to the richness.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.