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Bio / Ecological
Domaine Roblet-Monnot Monthelie is a biodynamic red wine made in Volnay, Burgundy, from Pinot Noir by Domaine Roblet-Monnot.
This wine is made exclusively from organically grown Pinot Noir grapes in vineyards with an extremely high density of 12,000 vines per hectare, which guarantees low yields of only 30-35 hl/ha.
In the field, an unusual technique of tillage with horses instead of tractors is used to avoid soil compaction and biodynamic techniques are applied to maintain the natural balance of the terroir.
The grapes are harvested by hand at the optimum moment of ripeness of the selected grapes. In the winery, the grapes undergo a long and gentle maceration process, often with the inclusion of some whole bunches depending on the vintage. Fermentation is carried out with indigenous yeasts and only pigeage is used for a period of up to four weeks. The wine is then aged for 18-24 months in larger 400-litre oak barrels, with a minimum of new oak in its composition. In addition, sulphur is only added at the time of bottling.
A bright red wine with violet reflections.
On the nose, it has an aromatic complexity that combines notes of ripe red and black fruits such as cherries, raspberries and blackberries, together with spicy notes of clove, black pepper and vanilla.
The palate is elegant and balanced, with refreshing acidity and silky tannins that provide a firm structure. The finish is long and lingering, with a delicious sensation of red fruits and spices on the palate.
Domaine Roblet-Monnot Monthelie is a biodynamic red wine made in Volnay, Burgundy, with Pinot Noir by Domaine Roblet-Monnot.
Domaine Roblet-Monnot Monthelie
This wine is made exclusively from organically grown Pinot Noir grapes grown in vineyards with an extremely high density of 12,000 vines per hectare, which guarantees low yields of only 30-35 hl/ha.
In the field, an unusual technique of tillage with horses instead of tractors is used to avoid soil compaction and biodynamic techniques are applied to maintain the natural balance of the terroir.
The grapes are harvested by hand at the optimum moment of ripeness of the selected grapes. In the winery, the grapes undergo a long and gentle maceration process, often with the inclusion of some whole bunches depending on the vintage. Fermentation is carried out with indigenous yeasts and only pigeage is used for a period of up to four weeks. The wine is then aged for 18-24 months in larger 400-liter oak barrels, with a minimum of new oak in its composition. In addition, sulfur is only added at the time of bottling
Wine of bright red color with violet reflections. On the nose, it has an aromatic complexity that combines notes of ripe red and black fruits such as cherries, raspberries and blackberries, along with spicy notes of clove, black pepper and vanilla. In the mouth it is an elegant and balanced wine, with refreshing acidity and silky tannins that provide a firm structure. The finish is long and lingering, with a delicious sensation of red fruits and spice on the palate.
Domaine Roblet-Monnot Monthelie Tasting Note
