Varietal

100% Chardonnay.

Tasting notes

Pale golden colour with green tints Intense nose reminiscent of citrus zest, fresh nuts and toast. Fresh, mineral attack marked by notes of almonds and citrus fruits, developing into a very distinctive finish which is mineral and slightly smoky.

Food and wine pairing

Ideal accompaniment to grilled fish or fish in sauce, equally good with roast chicken.

Serving suggestions

Serve ideally at a temperature of 14°C (57°F.)

Ageing potential

4 to 6 years after its vintage.

Origin

On the left bank of the Serein, nestled between the "Bois des Lys" and "Broques de Biques", the 37 hectares of the "Montmains" climate rise above a hillside at a low altitude. The grapes from which this cuvée comes come from a plot known for its marly profile and another cultivated on stonier soil.

"Montmains" brings together, under its flag-bearer banner, itself as well as the Climats "Butteaux" et "Forêts". Together they cover approximately 118 hectares. This long climate is oriented South-East/North-East and benefits from the sun in the early hours of the day.

From 1537, several spellings were used to designate this Climate, such as "Montméen" or "Montmoyen". Montmains simply designates the mountain which is at an intermediate altitude, between two higher coasts.

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.