Description
Huber-Verdereau’s Monthelie boasts a firmer texture, a dense body and a remarkable structure. The fine quality of the tannins is in no way lacking in freshness. The rounded palate and elegant finish offer a delightful, indulgent experience.
In the vineyard, in the cellar
Certified organic and biodynamic cultivation. Use of compost in the vineyards, regular ploughing to maintain the soil. No synthetic products are used, only Bordeaux mixture and herbal infusions (dandelion, nettle, horsetail, birch, etc.). Work is carried out in accordance with the phases of the moon and certain planetary positions. Yields are strictly controlled. Traditional winemaking methods.
’s Monthelie comes from a 72-are plot (La Combe Danay) planted with 37-year-old vines. Harvested exclusively by hand, in 50-litre crates. Double sorting of the harvest in the vineyard and on the sorting table. Depending on the vintage, between 50% and 100% of the grapes are destemmed. Vinification takes place in cement vats with cold pre-fermentation maceration for 4 to 5 days, followed by maceration for 4 weeks, often up to 29 days. More pumping over than punching down during the 23-day vatting period. Transferred to 228L, 350L and 500L barrels for fermentation on the lees without racking for 10 months.
What to eat with a Monthelie La Combe Danay from Huber-Verdereau?
- Veal sauté in a simple sauce
- Rabbit casserole with root vegetables
- Lamb in almost any form (rack of lamb with chanterelle mushrooms)
- Cheese: Langres
