- Véronique Boss-Drouhin, Robert Drouhin’s daughter, as the owner of Petits-Monts is entirely responsible for its production and vinification.
- This is an old vineyard: some vines were actually planted in the thirties.
- No fertilizers are used. The pruning is very short, ploughing and weeding are still done by hand.
- To preserve the genetic heritage of the vineyard, a dying vine stock is always replaced with a younger one from a neighboring vine.
- The grapes are still picked by hand and very gently pressed. The juice is then left to ferment in a small oak vat.
- The skins and pips rise to the surface, creating a thick lid called chapeau (hat). Twice a day, once in the morning, once in the evening (just like in the old days), this chapeau is punched down manually, and some of the juice pumped over. This process (pigeage) allows the tannins, perfumes and coloring matter to blend harmoniously throughout and to maximize the full potential of the terroir. The fermentation lasts about 18 to 20 days.
- The must is then put in oak barrels (Allier, Vosges or Tronçais forests) where, during the winter, a second fermentation takes place.
- Left to age for about 18 months, the wine is fined with egg whites prior to bottling, a technique left unchanged through the years.
GRAPE VARIETY: 100% Pinot Noir
FOOD PAIRINGS: Petits-Monts should be served at 17°C (62°F) with red meat (roasted especially) but game is this wine’s finest accompaniment.
TASTING NOTES: “A wine of great elegance! Intense, deep-ruby color. Characteristic aromas of wild cherry combining with fine spice and a subtle note of musk. On the palate, the first impression is of silk. Refined tannins of great breed; lively notes. Lingering aftertaste.