Purchased in 1957, Le Mont lies on the esteemed Premiere Côte. With less clay and more stone than Le Haut-Lieu, Le Mont yields young wines of intense minerality. The wines are the estate's most reticent, but develop the strongest perfume with age. Size: 8 hectares
Clay has a green tinge, and there are ample stone and silica present.
Biodynamically farmed vineyards. All grapes harvested by hand with several successive passes in the vineyard to pick optimally ripe, late-harvested grapes. Despite the name, the 1er Trie is not always the first pick, but actually a selection of the best bunches harvested for the Moelleux which are kept separate and vinified on their own.
Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. Moelleux cuvées typically have more than 30 g/l residual sugar
Aged in large demi-muids
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