Monthelie

Monthélie belongs to the Village Appellations category within the Côte de Beaune wine region in Côte-d'Or and encompasses 15 distinct climats recognized as Premier Cru. Wines labeled Monthélie or Monthélie Premier Cru may or may not specify the specific climat from which they originate. The Monthélie terroir benefits from a predominantly south and southeast exposure, with its vineyards rooted in Bathonian gravelly limestone soil, overlaid with a layer of red clay and marl. This terroir stretches across the Volnay slope as well as within the Auxey-Duresses valley, where the Aargauian limestone substrate and the east or west orientation vary depending on the slope, at an altitude ranging from 230 to 370 meters. Produced within this AOC, the red wines are made exclusively from Pinot Noir, while the white wines are made from the Chardonnay grape variety.

Located in the heart of the Burgundy vineyards, within the Côte de Beaune region, the Monthélie AOC covers an area of 130 hectares, of which 110 hectares are dedicated to red wine production and 18 hectares to white wine production. Monthélie, a village nestled between Volnay and Meursault, is distinguished by two main appellations: Monthélie and Monthélie Premier Cru.

The soils of the Monthélie vineyards, composed mainly of white, slightly calcareous earth, are predominant in the production of red wines. The vines enjoy a south and southeast exposure, situated at an altitude of around 300 meters. In Burgundy, the temperate climate favors the harmonious development of the grape varieties. The AOC Monthélie wine-growing area, though modest at 130 hectares, is home to a variety of estates of varying sizes. The distribution of Monthélie wines extends beyond regional borders, reaching far beyond.

Profile of Monthélie

Pinot Noir accounts for the bulk of wine production in the Monthélie AOC. This demanding grape variety requires meticulous care to reach maturity. The harvest, carried out both manually and mechanically, is followed by barrel aging for 12 to 24 months. Monthélie white wines are also produced using both manual and mechanical methods. The Monthélie vineyard produces approximately 5,000 hectoliters annually, with yields of 50 to 58 hectoliters per hectare for reds and 57 to 64 hectoliters per hectare for whites. Monthelie red is distinguished by its brilliant ruby color and aromas of red and black fruits, such as cherry and blackcurrant, enriched with floral notes like violet and peony, evolving toward nuances of undergrowth, fern, and spices with age. Its structure, both firm and velvety, is built on delicate tannins, giving it an elegance often compared to that of Volnay wines. As for Monthelie white, it offers a golden hue, evoking aromas of white flowers, Reinette apples, and fresh hazelnuts, with a smooth palate balanced by a lively acidity. Monthélie wines pair wonderfully with food; the red is an ideal match for meats, particularly poultry and lamb, served at a temperature of 15°C, while the white, which pairs well with fish or cheese, should be served at 12°C.