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MONTHELIE
 Grape variety: Pinot Noir.
Average age of the vines: 55 years.
Complete destemming.
Very light crushing in order to keep 20 to 30 % of the grapes intact.
Indigenous yeasts.
Cold vatting for 3 to 6 days at a temperature of 15°C.
Fermentation for 8 to 15 days.
Pigeage twice a day depending on the vintage.
Maturing for 11 months in oak barrels, 10 to 20 % of which are new.
Racking after the malolactic fermentation.
Racking before bottling.
A village situated in-between Meursault and Volnay. Our vineyard is oriented towards the southeast on a steep and not very deep slope. The yields are low. This concentrated wine with aromas of red fruits is a perfect accompaniment to grilled poultry, rib of beef and barbecues. A summer wine while young. After five to seven years ideal with home-cooking dishes such as pot-au-feu or beef hash à la Parmentier. A great wine to enjoy with friends. |
