Le Montrachet Grand Cru

Pasta, Rich fish (salmon, tuna, etc), Shellfish, Mild and soft cheese, Cured Meat

Made of two micro-plots totalizing only 2 "ouvrées" (1 ouvrée = 428 m2) of vineyards, our family-owned Le Montrachet, is a gift of Nature. Ideally exposed to the South and planted with "massale" vines (visual selection, not cloned) on a stony soil in the 1920s, this area produces tiny berries filled with flavours.

After 12 months of ageing, the wine is pumped back to one tank for 6 more months before bottling preparation.

First steps include crushing and fermentation in French oak barrels (100% new). Then come bâtonnage and natural malolactic fermentation at cellar temperature (13-14° C).

Since 1920 generation after generation the Amiot family have plunged their roots in the soil and terroir of Chassagne-Montrachet. Arsène and Flavie Amiot founders of the estate initiated a wine vocation that has reached the 4th generation represented today by their great grand sons Thierry and Fabrice. Guy their father who had given a new start to the family business since 1985 can be satisfied by the immortalization of the family tradition.Thanks to the maintenance of the business by the family sons who follow one another at the head of the Domaine the vineyards have remained owned by the family. This allows a more traditional viticulture free from any speculative spirit.