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Chevalier-Montrachet Grand Cru, De Montille - 2021

The wine is very stony in character (crystalline colour, smoky and floral aromas, citrus fruits), but also has spicy notes and a great complexity of flavours and textures, which combines both roundness and nervousness. It takes time to mature and generally only comes into its own after 5 to 7 years of bottle ageing. It is simply one of the greatest wines of Burgundy.
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735,00 CHF
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Technique

Viticulture

Chevalier-Montrachet is often considered to be one of the absolute benchmarks for Chardonnay in the world, the finest of the three major Grand Crus from this magical hillside. The estate's 0.23 ha parcel is located on a medium-grained, slightly ferruginous clay-limestone soil.

Oenology

The grapes are harvested entirely by hand. After a light settling of the must, it is transferred to 600-litre and 228-litre barrels, where the alcoholic and malolactic fermentations take place. 5 to 20% of the barrels are new, and the wood used is mainly from the Allier region, with long, light toasting. The first racking takes place after about a year's ageing in wood, when the second phase (4 to 6 months) begins in stainless steel vats.

Suggestions for accompaniment

Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.

Domain
The Domaine De Montille has been established in Volnay since the middle of the 18th century. Today, it operates a 20-hectare vineyard (mainly Premiers and Grands Crus) on the Côte de Beaune, but also in the Côte de Nuits, on very prestigious climats. Hubert de Montille has written some very beautiful pages, as early as the 1960s. He had a lot of work to do in order to give back some scope to this property, which had shrunk over the years, while carrying out two activities (he was a great lawyer!). And it is this perseverance that Hubert passed on to his children. First Étienne, then Alix. Then he left... The arrival of Etienne marked the "change in continuity". There is no question of questioning the values of the house, those that have made it one of the most sought after in Burgundy. But to the authenticity, purity, ageing capacity and elegance of the estate's wines, he will bring a note of charm, the velvet of the texture and the touch of whole grapes. It is also he who will bring the estate into the organic era. Thus, after the total abandonment of chemical fertilisers and herbicides in 1985 thanks to his father Hubert, then of synthetic fungicides and insecticides in 1995 for the passage to organic farming (certified by Ecocert in 2012), he converted the estate to biodynamic farming in 2005.
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