The Domaine owns 29ha of vineyards between Petit Chablis and the Grand Crus and the objective in the vineyards is to eliminate chemicals to increase wild life and sustainability of the soils. Organic fertilizers are used if needed.
Montmains 1er Cru fruit comes from a 1.18ha plot southeast exposure planted in 1963.
Fermented with wild yeasts at low temperature. Matured for 6 months in 60% stainless steel tanks and 40% in old oak barrels (from 1 to 4 years of age). Full malolactic
Ageing: 7 months in stainless steel tanks.