Monthelie

Monthélie belongs to the Village Appellations category of 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 mention the specific climat from which they originate. The Monthélie terroir enjoys mainly south and southeast exposure, with its vineyards rooted in gravelly Bathonian limestone soil, topped with a layer of red clay and marl. This terroir stretches across the Volnay hillside and within the Auxey-Duresses valley, where the Argovian limestone substrate and east or west orientation vary depending on the slope, at an altitude of between 230 and 370 meters. Produced in this AOC, the red wines are made exclusively from Pinot Noir, while the white wines are made from Chardonnay grapes.

Located in the heart of the Burgundy vineyards, in the Côte de Beaune vineyard, the Monthélie AOC covers an area of 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, is distinguished by two main appellations: Monthélie and Monthélie Premier Cru.

The soils of the Monthélie vineyards, mainly composed of white earth with low limestone content, are predominantly used for the production of red wines. The vines enjoy south and southeast exposure, at an altitude of around 300 meters. In Burgundy, the temperate climate favors the harmonious development of grape varieties. The AOC Monthélie wine-growing area, although modest at 130 hectares, is home to a variety of estates of varying sizes. The marketing of Monthélie wines extends beyond regional borders, reaching far beyond.

Profile of Monthélie wines Monthélie

Pinot Noir accounts for most of the wine production in the Monthélie AOC. This demanding grape variety requires meticulous attention to reach maturity. The grapes are harvested manually and mechanically, followed by 12 to 24 months of aging in barrels. Monthélie white wines are also produced using manual and mechanical methods. The Monthélie vineyard produces around 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 wine is distinguished by its bright ruby color and aromas of red and black fruits, such as cherry and blackcurrant, enriched with floral notes such as violet and peony, evolving towards nuances of undergrowth, fern, and spices with age. Its structure, both firm and velvety, is based on delicate tannins, giving it an elegance often compared to that of Volnay wines. As for Monthelie white, it offers a golden color, evoking aromas of white flowers, Reinette apples, and fresh hazelnuts, with a mellow palate balanced by a lively acidity. Monthélie wines are wonderful accompaniments to food, with the red pairing perfectly with meat, particularly poultry and lamb, served at a temperature of 15°C, while the white, which goes well with fish or cheese, should be served at 12°C.