Full bodied, velvety Pinot Noir.

Located between Volnay and Meursault, the small village of Monthélie produces a robust wine with an intriguing combination of black and red berries, violets, minerality and a beautifully textured palate. Lovely and warm, wild ripe fruit which is very generous on the palate is perfectly balanced with violets, vegetal notes and a lovely perfumed finish. This is not a lean, delicate Burgundy but it is extremely enjoyable and satisfying with gentle tannins.

This red wine is drawn from three plots over two sectors, with the denser flavours of the older Pierrefittes sector slightly dominating this otherwise harmonious blend. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Where grapes are from different plots in the same appellation, they can be vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenized if necessary, following which they are left to rest for several weeks before filtering and bottling.

Perfect with duck and coq au vin.