C+E Portfolio Book

Domaine Xavier Monnot Continued

WINEMAKING PHILOSOPHY

After hand-harvesting, Chardonnay is lightly crushed by foot before pressing. Alcoholic fermentation takes place in barrels using indigenous yeasts. During barrel aging, the wines undergo full malolactic fermentation and bâtonnage occurs at the end of the alcoholic fermentation. Pinot Noir is usually destemmed, except in warmer years when up to 20% of stems may be included, and native yeasts are used for primary fermentation in stainless-steel tanks. After four to five days of cold maceration, Xavier uses a combination of pump-over and punch-down for extraction. After pressing, the wines are transferred to barrels for malolactic fermentation for 12 to 14 months. Regional-level wines receive 15-20% percent new oak, village-level wines receive 25% new, and premier crus 30 – 35% percent.

Owned by : Xavier Monnot Winemaker : Xavier Monnot

Founded in : 2005 Region : Burgundy Country : France Wines : Domaine Xavier Monnot, Beaune 1er Cru Les Cent-Vignes Domaine Xavier Monnot, Beaune 1er Cru Les Toussaints

Domaine Xavier Monnot, Bourgogne Blanc Domaine Xavier Monnot, Bourgogne Rouge Domaine Xavier Monnot, Maranges 1er Cru Clos de La Fussière, Monopole Domaine Xavier Monnot, Meursault 1er Cru Les Charmes Domaine Xavier Monnot, Meursault Le Limozin Domaine Xavier Monnot, Meursault Les Chevalières Domaine Xavier Monnot, Monthelie Les Duresses Domaine Xavier Monnot, Puligny-Montrachet 1er Cru Les Folatières Domaine Xavier Monnot, Volnay 1er Cru Clos des Chênes

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FRANCE