The four Montmain parcels are dotted along a clay hillside, with few pebbles. This is a cool or cold climate, depending on the year, and is known to be susceptible to spring frosts. The wines of Montmain are particularly fine and balanced with notes of citrus or white flowers in their youth, depending on the vintage.
No yeast is added to the must before it undergoes a long fermentation using only indigenous yeasts, in temperature-controlled vats. There is also a spontaneous malolactic fermentation. The wine is then matured for 12 to 16 months in stainless steel tanks, with the least possible handling. Following this there is a long, moderately cold stabilisation. Fining using bentonite is only done if necessary. The wine is gently filtered once before bottling.
This wine is at its best when aired or carafed before tasting. Montmain exudes a combination of ripe, candied flavours and fresher saline notes: spicy floral aromas, toasted almonds, candied lemon and apple. The palate is lively, chalky, pure, and accessible.