A pale gold colour with green tints.
The nose shows flavours of citrus fruits (mandarin) and white flowers.
And in the mouth, pleasant aromas of peach and yellow fruits with a nice mineral finale as a reminder of the terroir where this wine comes from.
Serve as an aperitif, with oysters and fish tapas. Will also be a good companion to all fish, poultry and white meats, grilled or in creamy sauce.
Serve ideally at a temperature of 12°C. (54 °F).
This wine can be enjoyed now or kept in the cellar for the next 3 years.
The Petit Chablis area of appellation covers 1,550 ha of which approximately 1,000 ha are currently under vine. The vines grow on Portlandian limestone plateaus, with clay from the Tertiary Era.
Yield: 50 hl/ha.
Once the juice was settled, the fermentation started with the addition of selected yeasts in stainless steel tanks under controlled temperatures (20°C.) to preserve as much fruit as possible. In order to get a wine more supple, we let the malolactic fermentation begin 10 days after the alcoholic fermentation; it ended by the end of November.
The wine was then aged on partial lees for 4 to 5 months.
Hugues de Montaigu, Bishop of Auxerre was one of the pioneers of the Cistercian anchorage in Chablis. In this period, the monks were already working to create their « Vinum Album Durabile », a white wine for keeping and synonymous with high-quality. Their heritage can be found in each wine of our MONTAIGU collection resulting from a meticulous selection, vinification and ageing work, renewed at each vintage.