Grape variety: Pinot Noir
Gradually spreads the umami
Thin and slightly hazy color. Light, fruity and soft with fine, rounded tannins. There is also a coolness due to whole bunch fermentation, and it has an elegant taste. One that is irresistible for fans who remember the old Pakare!
Harvest after the stems are ripe. The whole bunch is put into an enamel tank and crushed by stepping on it. Fermented with wild yeast only. Maceration for about 2 weeks. After fermentation, the grapes are pressed in a vertical press and partially assemblaged. Aged in old tonneau for 9 months before bottling.
Independent "ideal wine" by a biodynamic specialist
The person in charge of cultivation who introduced biodynamics to "Montille" met "Dominique Durand" and experienced natural brewing. I started making natural wine in Chassay Le Can, the outskirts of Santonay.
"Chassay Le Can" located between Santenay and Lully. There is a small village with a population of 80 people that can only be called Burgundy.
The vineyards in this village, just five minutes from the Côte d'Or, have been abandoned and are dominated by forests and moors. Here, Naima and David started making wine.
"Côte d'Or fields are expensive and you can't buy them. What we needed was not an appellation, but a natural environment surrounded by forests and healthy soil.”
The head of the family is "David Didon". He is still working as a cultivation manager at "Etienne de Montille" and is also the person who promoted the introduction of biodynamics.