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Wine Monthélie

AOC Monthélie is a Village appellation of the Côte-de-Beaune vineyards, producing mainly red wines and some white wines, made from Pinot Noir and Chardonnay respectively. Read more on Monthélie
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Appellation Monthélie

The Monthélie AOC, land of Premiers Crus


The Monthélie AOC can only be produced in the commune of the same name, between Volnay and Meursault. The appellation covers 130 hectares, 37 of which are Premier Cru. Indeed, Monthélie has 15 climats classified as Premier Cru, such as Le Clou des Chênes, Les Vignes Rondes or even Le Château Gaillard.

The appellation, obtained in 1937, welcomes on its lands the Pinot Noir and Chardonnay. The vines are exposed to the south and south-east, depending on the parcels. The climate with continental influences allows a beautiful ripening of the grapes, with warm summers and good sunshine. The soils are different from one plot to another, composed of limestone, red clay or marl.

Tasting Monthélie wines


Monthélie red has a ruby robe. The nose is characterised by aromas of red and black fruits, with raspberry, redcurrant, blackcurrant and blackberry. Floral notes of peony and violet are also very present. After a few years of cellaring, the wine develops scents of undergrowth and spices. The palate is firm, endowed with fine and velvety tannins.

This wine pairs wonderfully with slightly crispy meats, so roasted meats and poultry are preferred. With cheeses, Monthélie will appreciate Brie and Reblochon.

Monthélie white wines have a straw colour, with golden highlights. The nose offers scents of white flowers, hawthorn in particular, as well as green apple, fresh hazelnut and vanilla. The palate is very well balanced between sweetness and acidity.

The Monthélie white forms a beautiful pairing with shellfish, or fish in sauce such as a fish tagine or a seafood couscous. As for cheeses, blue cheeses and roqeufort will be sublimated by Monthélie white.

Bourgogne appellations