Domaine Xavier Monnot
BRAND OWNER
Xavier’s family history on the maternal side, the Monnier family go back to 1723, now he is a sixth-generation winemaker. Xavier took this position in 1994 after completing his oenological studies and began replanting areas using a combination of mass selection from old vines and new clones, as well as modernizing the cellar. Before the 2005 harvest, the label said Domaine René Monnier (Xavier's grandfather). In 2005, Xavier began bottling wines under his own brand along with the improvement of the vineyards and the cellar. Now Xavier Monnot is one of the leading manufacturers in Meursault.
Production features:
For Chardonnay, hand-picking, light foot-pressing before a mechanical press. Fermentation in oak with wild local yeast. At the end of fermentation, the batonnage. For Pinot Noir, the combs will get off, except in warm years, when up to 20% can be used, fermentation with wild local yeast in steel containers. 4−5 days of cold maceration, with a combination of pigeage and remontage. After pressing, the aging in oak for 12−14 months. For regional, 15−20% of a new oak, for long-distance, 25% of a new oak, for premier Cru — 30−35%.
Production features:
For Chardonnay, hand-picking, light foot-pressing before a mechanical press. Fermentation in oak with wild local yeast. At the end of fermentation, the batonnage. For Pinot Noir, the combs will get off, except in warm years, when up to 20% can be used, fermentation with wild local yeast in steel containers. 4−5 days of cold maceration, with a combination of pigeage and remontage. After pressing, the aging in oak for 12−14 months. For regional, 15−20% of a new oak, for long-distance, 25% of a new oak, for premier Cru — 30−35%.
