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Monthélie Blanc "Sous le Cellier" 2020

Monthélie Blanc "Sous le Cellier" 2020.
Clos Du Moulin Aux Moines
Vintage: 2020
Location: Burgundy, Auxey-Duresses
12
£ 50.00 £ 43.80 -12%
Format 0.75 l. (£ 58.40/lt.)
cod. S6861
Savoury minerality

What: Aged for about 10 months in barriques
Why: Long and persistent finish
Perfect with: Risottos and blue fish dishes, such as mackerel and sardines. Ideal with seafood and shellfish, soft cheeses and vegetarian dishes

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Monthélie Blanc "Sous le Cellier" 2020
Clos Du Moulin Aux Moines
Vintage: 2020
Location: Burgundy, Auxey-Duresses
£ 50.00 £ 43.80 -12%
Format 0.75 l. (£ 58.40/lt.)
cod. S6861
Savoury minerality

What: Aged for about 10 months in barriques
Why: Long and persistent finish
Perfect with: Risottos and blue fish dishes, such as mackerel and sardines. Ideal with seafood and shellfish, soft cheeses and vegetarian dishes

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeMonthélie AOC
  • Location Burgundy
  • Grapes Chardonnay 100%
  • Sensations What a fragrance and savoury minerality (the flint emerges in all its tension) to counterbalance the roundness of the fruit in the citrus notes. Village still little considered, but of great prospects thanks also to climate change.
  • Vinification Harvested by hand. The grapes are selected in the vineyard and then slowly pressed to allow the must to oxidise gently. Slow fermentation in 350-litre barrels with indigenous yeasts. Aged for 10 months in barriques, without additions or racking. The wine is neither filtered nor refined.
  • Alcoholic strength 12.5% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hours before opening. Open at least 15 minutes before serving
  • Serving temperature 14 grades
  • GlassRenano
  • When to drink it within 5 years
  • Pairing Fish menu
VINEYARD
  • Terrain Loamy, calcareous and sandy
  • Exposure and altitude South-west
  • Planting density 10000
PRODUCTION NOTES
  • France

  • Clos Du Moulin Aux Moines, Côte de Beaune, Auxey-Duresses

    Monthélie Blanc "Sous le Cellier" 2020
  • In the picturesque village of Auxey-Duresses, in the heart of Burgundy, lies Clos Du Moulin Aux Moines. From its plots in Monthélie, a still little-known but decidedly promising village, thanks in part to climate change, come the Chardonnay grapes used to produce this high-quality white wine. Here, in fact, the sunny hillsides and well-drained soil allow the vines to express their potential to the full, giving wines with remarkable freshness and complexity. The production of Monthélie AOC Blanc Sous le Cellier follows strict biodynamic principles. The grapes are harvested by hand, ensuring careful selection in the vineyard. Once in the cellar, the grapes undergo a slow pressing to allow the must to release gently, preserving the purity of the aromas. The subsequent fermentation takes place slowly in 350-litre barrels, using only indigenous yeasts. The wine is then aged for about 10 months in barriques, without any intervention or racking. This natural and respectful process guarantees the production of an authentic, unfiltered wine. Sous le Cellier is characterised by its fragrance and savoury minerality. On the nose, notes of fresh citrus fruits, while in the mouth, it stands out for its perfect balance between freshness and fruit. An extremely pleasant and refined wine, it offers a long and persistent finish. It can be enjoyed young, but with a few years' rest in the cellar it will develop further complexity and greater depth.

    Clos du Moulin aux Moines is a place of extraordinary beauty, situated on the border between the communes of Auxey-Duresses and Meursault, in the heart of Burgundy. This charming corner of (wine) paradise has experienced quite a renaissance since 2009, when Willy Roulendes, with a long experience at Domaine de Montille, took the reins of the winery. His arrival marked the beginning of an ambitious conversion of the vineyards, first to organic and then to biodynamic, turning the Clos into a symbol of sustainable agriculture and natural viticulture. For over a thousand years, this place was run by the monks of the abbeys of Cluny and Cîteaux, who worked these lands with dedication and spirituality since 960. Evidence of this remote monastic past is still visible, thanks to a splendid Benedictine chapel dating back to 1650, a dovecote and a nobleman's house surrounded by the 'Clos' that encircles the vineyards. Willy Roulendes' work is distinguished by the adoption of oenological practices that respect the raw material. Fermentation takes place in cement vats with indigenous yeasts, followed by long macerations that can last up to 20 days. The use of new barriques is kept to a minimum so as not to overpower the natural characteristics of the wine. Furthermore, the use of sulphites is limited, and no filtration is carried out, thus preserving the purity and authenticity of the final product.

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