Varietal

100% Chardonnay.

Tasting notes

Pale gold in colour with sometimes green hues. Aromatically, the Premier Cru is highly complex.
Sometimes closed when it's young, it develops in very few years (between 2-3 years) floral or mineral aromas depending on the vintage.
Deep, structured with persistent and impressive aromas.

Food and wine pairing

Ideal served with salmon in white butter sauce, equally good with roasted capon or guinea fowl.

Serving suggestions

14°C

Ageing potential

From 5 to 10 years.

Origin

Like Chablis appellation, the main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago).

The 34 hectares of the Mont de Milieu “umbrella” vineyard are located on the right bank of the River Serein in the communes of Fleys and Fyé. It enjoys a geographical situation comparable to those of the grand crus and its south/south-east aspect guarantee extremely good sunshine.

The term "Mont de Milieu" corresponds to an ancient separation between Burgundy and Champagne, still symbolized today by the presence of a stone marker erected at the top of this hill.

Vinification and maturing

- Grapes and must delivered.
- Long pneumatic pressing
- Static cold settling of the musts
- Alcoholic fermentation started in stainless steel vats with the addition of selected yeasts - After 3 days, around 15% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process.
- For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible.
- 100% malolactic fermentation
- Matured on the lees for 10 months

Vintage : 2010

The winter was very harsh and snowy. Early spring brought an unfavourable climate. April was very dry and the first buds were late (end of April). Similarly, the flowering period came very late and was uneven, causing flower abortion and millerandage. Fortunately, July was very hot and made up for the accumulated delays. In August the situation worsened, with a lot of rainfall and the development of rot. The ripening process was slow, and September was quite cold. The harvests started on the 20th, with Botrytis looming. The first grapes arrived with a high alcohol content and high acidity, requiring full malolactic fermentation in order to enhance the concentration and balance of the future wines.