Monthélie's densely flavored village wine from old vines.
Terroir, production method and maturation: The vines used for wine grow in an area of 1.32 hectares on 6 different plots in the village of Monthélie. The soils of the nursery areas planted in 1965 vary from iron-rich clay to calcareous and stony. The grapes are picked by hand and after removing the stems, they are lightly crushed before fermentation. Fermentation takes place in large old oak vessels. The wine matures for 20 months in oak barrels, 1/3 of which are new.
Use: Whole with roasted duck and roots.
Description: The aroma has dark fruit and a bit of oak toastiness. The dry taste is sharpened by dense, rounded tannins.