Craft&Estate

FRANCE

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

Wine

: Domaine Xavier Monnot, Bourgogne (Blanc)

Domaine Xavier Monnot, Meursault Les Chevalières

Domaine Xavier Monnot, Monthelie Les Duresses

Domaine Xavier Monnot, Meursault Le Limozin

Domaine Xavier Monnot, Meursault 1er Cru Les Charmes

Domaine Xavier Monnot, Volnay 1er Cru Clos des Chênes

Domaine Xavier Monnot, Puligny-Montrachet 1er Cru Les Folatières

Domaine Xavier Monnot, Beaune 1er Cru Les Cent-Vignes

Domaine Xavier Monnot, Beaune 1er Cru Les Toussaints

Domaine Xavier Monnot, Maranges 1er Cru Clos de La Fussière, Monopole