Since its creation, F. Chauvenet has reflected its attachment to and respect for the Burgundian terroir in the making of its wines.
Deep ruby colour. Aromas of cherry and blackcurrant, violets and peony, evolving with age towards undergrowth, fern and spices. Full attack of red fruit. Tannins are present and supple. Round and delicate, developing scents of undergrowth, humus and truffle.
Monthélie is the ideal accompaniment to roast poultry, lamb, rabbit and grilled offal such as sweetbreads or andouillette sausage. It also pairs well with meat pies and mild, creamy cheeses.
Serve at a temperature of around 14-17°C. (57-63°F.).
This Burgundy wine can be cellared for 7 to 10 years.
100% Pinot Noir.
The grapes are harvested by hand and sorted by hand on arrival at the winery. 100% of the grapes have been destemmed. Vinification for 20 days in vats. Cold maceration for 6 days at 8°C. Nine days of fermentation with punching down of the cap 3 times a day during fermentation at a temperature of 30°C. Pumping over twice a day for 5 days, followed by pressing. Aged for 12 months in oak barrels (30% new oak).
The Monthélie AOC (pronounced Mont'lie) is located on the edge of the Côte de Beaune, between Volnay and Meursault, on a 130-hectare vineyard mainly dedicated to red wines (88%) and comprising 15 Premiers Crus.
The vineyard spreads out around a valley between two hillsides and a large alluvial fan. To the east, the Auxey-Duresses hillside, with its white Argovian marl, mainly produces red wines. The Volnay hillside, with its varied exposures, rests on red soils rich in iron oxide. The scree cone accounts for 75% of production, between 230 and 370 metres above sea level.
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