Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2023 / 750ml | ≈ $64.73Original CHF 53.10 | fr.millesima.ch ↗ |
2024 Technical Specifications
Grape Varieties Chardonnay
Classification Chablis Premier Cru
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Balanced pest-control approach; soils maintained by regular ploughing. After pneumatic pressing, the must undergoes enzymatic settling for 12–24 hours at about 15°C, followed by indigenous-yeast fermentation partly in stainless steel and partly in barrel. Malolactic fermentation is systematic; assemblage occurs after 8–10 months, followed by fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2023 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2022 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2021 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2018 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2015 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
2012 Technical Specifications
Grape Varieties Chardonnay
Region Montmains
Soil Deep, Clay-rich kimmeridgian marl soils on a relatively gentle slope
Orientation Southeast
Vine Age 45
Fermentation Vessels Stainless-steel vats and barrels
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Volume 15,000 bottles
Bottles15,000
Production Details Enzymatic settling lasts 12–24 hours at about 15°C. Indigenous-yeast fermentation is divided between stainless steel and barrel; malolactic fermentation is systematic, with assemblage after 8–10 months, fining if needed, light filtration and bottling.
Tasting Notes Substantial, round, rich and concentrated; yellow fruit, apricot, hazelnut and roasted almond, developing brioche and toast while retaining freshness
Food Pairing White meats in sauce or noble fish; at around ten years of age, pan-fried foie gras
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $64.73Original CHF 53.10 | fr.millesima.ch ↗ |
| Shop price | 2022 / 750ml | ≈ $65.94Original CHF 54.10 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1067097 | — | — | wine-searcher.com ↗ |