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Production area

Puligny-Montrachet is a village on the Côte de Beaune, located in the area producing the finest white wines of Burgundy: The Golden Triangle, which is demarcated by the villages of Meursault, Puligny-Montrachet and Chassagne-Montrachet. The village supposedly holds its name from the Gallo-Roamn era, when the first peaople settled and named it Puliniacus - the marsh house. The second name 'Montrachet' was attached only in the end of the 19th Century, to have a link with the Grand Cru that can be produced in the village.
The appellation spreads on 211,46 hectares and produces almost only white wines. About a third of the appellation (98,18 hectares) is ranked 'Premier Cru' and those Premiers Crus contain 17 different Climats. The village also produced 5 Grands Crus.


According to Saint Jacob, in Burgundy the word “Charmes” may designate ancient communal fields that were once cultivated then allowed to go fallow, if taken in the sense of “chaume”, or stubble field. It may also refer to woods of hornbeam (“charme”) trees. The subsoil is principally composed of clay,with brown limestone soils. The soils where limestone alternates with marls and limey-clays. Soils are deep in some places. The climat 'Les Charmes' is exposed South-East, perfect for benefiting of a maximum amount of sunshine and ensure the best maturation of the grapes.


100% Chardonnay

Vinification and maturing

The grapes were hand-picked and sorted manually as soon as they arrived at the winery. They were then pressed in a pneumatic press which allows for perfect extraction of the juices without over pressing the grapes. Vinification and ageing took place in wooden barrels with a proportion of 20% new oak. The wine was aged on the lees for 10 months with occasional stirring.

Tasting notes

COLOUR : Shiny white gold.
NOSE : Aromas of citrus enhanced by delicately white blossoms notes.
PALATE : A rich and opulent wine, with a good minerality.

Food and wine pairing

This wine will be perfect paired with refined dishes such poultry in sauce, veal fried with mushrooms, foie gras, lobster, crawfish, and grilled or fried sea-fish. On the cheese-board, its natural allies are goat cheeses, Reblochon, or soft-centred cheeses like Brie de Meaux.

Serving suggestions

11 to 13°C

Ageing potential

6 to 8 years