Kimmeridgian. Left bank. South-east exposure.
The soil is quite deep in places and is made up of distinctive hard limestone in an abundant clay base.
The slope is gentle and exposure to the wind.
Years planted: 1983 / 1987
Vinification
No added yeasts, long fermentation using indigenous yeasts in temperature-controlled tanks.
Spontaneous malolactic fermentation.
Matured for 18 to 20 months only in stainless steel tanks with as little intervention as possible. Moderate cold stabilisation.
Fined with bentonite if necessary.
Lightly filtered once just before bottling.
Serve between 12 and 14°C. Swirl the glass before tasting to allow the wine to breathe.
Montmain expresses a blend of ripe, candied aromas and fresher, saline notes: spicy florals, roasted almond, candied lemon and apple.
The palate is lively, chalky and saline. A pure, approachable wine, authentically Chablis.
