Monthelie

Monthélie belongs to the Appellation Village category of the Côte de Beaune wine-growing region in Côte-d'Or, and encompasses 15 distinct climats recognized as Premier Cru. Wines labelled Monthélie or Monthélie Premier Cru may or may not mention the specific climate from which they originate. Monthélie 's terroir benefits from a predominantly southern and southeastern exposure, with its vineyards taking root in a soil of Bathonian gravelly limestone, topped by a layer of red clay and marl. This terroir stretches along the slopes of Volnay and the Auxey-Duresses valley, where the argovian limestone substratum and the east or west orientation vary according to the slope, at an altitude of between 230 and 370 meters. Produced in this AOC, red wines derive their essence exclusively from Pinot Noir, while white wines are made from the Chardonnay grape.

Situated in the heart of Burgundy's vineyards, in the Côte de Beaune region, the Monthélie AOC covers 130 hectares, of which 110 hectares are dedicated to the cultivation of vines for red wine and 18 hectares for white wine. Monthélie, a village nestled between Volnay and Meursault, has two main appellations: Monthélie and Monthélie Premier Cru.

The soils in Monthélie's vineyards are predominantly white, with little limestone, and are ideal for the production of red wines. The vines enjoy south and southeast exposure, at an altitude of around 300 meters. Burgundy's temperate climate favors the harmonious development of grape varieties. The Monthélie AOC wine-growing area, though modest at 130 hectares, is home to a variety of estates of varying sizes. Monthélie wines are marketed far beyond the region's borders.

Wine profile Monthélie wines

Pinot Noir makes up the bulk of Monthélie AOC wine production. This demanding grape requires meticulous attention to reach maturity. The grapes are harvested manually and mechanically, then aged in barrels for 12 to 24 months. Monthélie white wines are also produced using manual and mechanical methods. The Monthélie vineyard produces around 5,000 hectolitres annually, with yields ranging from 50 to 58 hectolitres per hectare for reds and 57 to 64 hectolitres 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 by floral notes of violet and peony, evolving towards nuances of undergrowth, fern and spices with age. Its structure, both firm and velvety, rests on delicate tannins, giving it an elegance often compared to that of Volnay wines. The white Monthelie has a golden color, evoking aromas of white flowers, reinette apple and fresh hazelnut, with a mellow mouth balanced by invigorating acidity. Monthélie wines are ideal with food, the red pairing ideally with meats, especially poultry and lamb, and should be served at 15°C, while the white is best served at 12°C with fish or cheese.