Premier Cru Mont de Milieu
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
This 34-hectare appellation derives its name from "Mont de Lieu," which corresponds to a separation between Burgundy and Champagne, as evidenced by a boundary marker between the two Duchies at the top of the hill. This terroir benefits from a higher average temperature and longer sunlight exposure compared to other Premier Crus.
Terroir
The soil is composed of clay-limestone. The plot, which is 0.55 hectares and oriented due south like the Grands Crus, was planted in 1963.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. The musts are placed in French oak barrels (on average 6 years old) for 40 to 50% of the blend. The remainder is vinified in small stainless steel tanks. Aging lasts 14 to 16 months, including 5 to 6 months on fine lees in French oak barrels for 50% of the blend. The aging process finishes in small stainless steel tanks.
Grapes
Tasting
A wine of great minerality.
Fine and powerful, it offers a remarkable length on the palate. With age, it develops aromas of candied fruits, hazelnuts, and some toasted notes.
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