Pommard les Pezerolles・Montille・1996

Pommard les Pezerolles・Montille・1996

Product name: Pommard Les Pesrolles

Producer name: Montille

Variety: pinot noir

Region: France > Burgundy

Category: red

Capacity: 750ml

Tk 27,300.00
 
Tk 27,300.00
 

(The following is from the importer materials)
Nowadays, wines that can be drunk early are becoming mainstream, and we are committed to creating orthodox wines that can withstand long-term aging.

Les Pesrolles is located on a slope close to the border with Beaune. At an altitude of 260 to 280 meters, facing southeast, ``Les Petits Zepnos'' is located just below the slope. The soil is clayey and there are almost no pebbles to be found.

Among Pommard, it has a feminine and soft taste. You can enjoy the plumpness and fullness.

Back vintages that have been aged for over 15 years are extremely valuable!

 

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Montille

The de Montille family is an old family that has been living in the village of Volnay, which is said to produce the most elegant wine in the Côte de Beaune, since before the French Revolution in the late 17th century.
When he inherited the domaine from his predecessor Mr. Hubert, the vineyard was only 3 hectares, but Etienne expanded it. Etienne, who joined the domaine's winemaking in 1983, took over the management of Château de Puligny-Montrachet in 2001, and at the same time became the head of Domaine de Montille. Due to the expansion of the field, the winemaking facility in Volnay is no longer sufficient, and the wine is now made in the cellar in Meursault, which was formerly owned by Lopitou Mignon.

From 2017, all wines produced as Château de Puligny-Montrachet have become Domaine de Montille. Negos is produced as Maison de Montille.

Domaine de Montille is said to be a classic, but today it has undergone a major change to a style that is highly fragrant from a young age, has supple tannins, and can withstand long-term aging! While inheriting the style of Hubert's era, he developed the current style by picking more ripe grapes and carefully controlling extraction methods and fermentation temperatures.