VINEYARD: The name of this appellation comes from Mont de Lieu which marks the border between Burgundy and Champagne, illustrated by a marker stone dividing the two duchies which can be found on its summit. With a double exposure moving from south to southeast facing, this terroir benefits from a higher average temperature and more sunshine than the other Premiers Crus.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELATION: Limestone and clay
DOMAIN SURFACE: 0.55 hectares
APPELATION SURFACE: 34 hectares
ORIENTATION OF THE PARCELS: South
TASTING NOTE: Intense mineral character. Fine yet powerful, racy and delicate, this wine has remarkable length on the palate. With age it develops aromas of candied fruit and hazelnuts, with a few toasty touches.
FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Crayfish tails gratin.
SERVING TEMPERATURE: Between 12°C to 14°C
KNOW-HOW HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 50%of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 16 months, of which 5 to 6 months on fine lees in French oak barrels, for 50% of the harvest. The end of maturation occurs in small stainless steel vats.