ORIGIN & SOILS
Puligny‐Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape. The appellation was created in 1937 on « terroirs » separated by only a few metres from the Grands Crus. The white wines have well‐defined personalities and an established reputation.
VITICULTURE: Plantation density: 10 000 vine stocks per hectare. Pruning: Guyot. Yield: 45‐50 hectolitres per hectare.
PROCESS & MATURING
Handpicked harvest. Traditional fermentation in oak barrels (30% new casks). Maturation during 12‐13 months in cellar for ageing, stored in barrels.
This wine has a bright gold colour with greenish highlights, becoming more intense with age. The bouquet brings together hawthorn blossoms, ripe grapes, marzipan, hazelnut, amber, lemon‐grass and green apple. Milky (butter, hot croissant) and mineral aromas (flint) are commonplace, as is honey. Body and bouquet blend into a subtle harmony. This wine combines grace with a well defined character and a remarkable concentration.
12 to 14 °C
Puligny‐Montrachet is concentrated and well‐bred. Its balance, aromatic complexity, and purified style demand delicate but rich food. It is equally at home with poultry in sauce or veal fried with mushrooms. Its great distinction elicits a grateful response from fattened goose liver (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.
10‐12 years according to the vintage year
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