Varietal
100% Chardonnay.
Tasting notes
Pale and shiny golden colour.
Powerful nose with yellow fruit aromas such as peach and apricot, gourmand notes of toasted almond.
The palate is fresh and supple with soft mineral notes, citrus zest and white flowers. Caramelized finish.
Food and wine pairing
Ideal served with fishes in lightly spiced sauces, equally good with poultry or mushrooms risotto
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
- Mechanical harvesting, must delivered.
- Pneumatic pressing
- Static racking -85% fermented in stainless steel vats and 15% in barrels from 2 to 3 wines.
- Malolactic fermentation
- Matured on lees for 10 months before assembly and light filtration.
4,500 bottles produced
Vintage : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.