Grape variety : Pinot noir
Planting dates : 2000
Planting density : 4000 vinestocks per acre
Soil : clay sandy-limestone, flint
Orientation : south
Altitude : 230 metres
Average yield : 240 cases per acre
Annual production : 4000 bottles (330 cases)
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Wine making
Manual harvest • Picking on sorting table • Crushing • 100% destemmed
Cold maceration for 18 hours • Pressing • 12 hours settling of the big lees
Fermentation 2/3 in tanks & 1/3 in oak barrels • Temperatures control
Aging
2/3 in tanks & 1/3 in oak barrels during 6 month
Racking after malo-lactic fermentation
No fining and no filtration • Bottling into the domain
Wine tasting
"A wine combining freshness, elegance and finesse. English rose in color, with aromas of fresh red fruits, it can be tasted on many an occasion. Whether it be as a before-dinner drink, with a mid-morning snack or as a refreshing afternoon beverage, a cool glass of this Montruc will certainly become a favorite of yours !"
Fabrice Sommier, sommelier of the restaurant Georges Blanc
Suggest food dishes
Shellfish and delicates foods with pure ingredients.
Ideally enjoyed at 10-11°C
Awards & prizes
Burgondia d'or • 2004
Concours des vins de la Côte Chalonnaise • Bronze medal 2002
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