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The family owns two-thirds of a hectare in the great, south-facing and steeply sloping Chablis 1er Cru Mont de Milieu vineyard, which borders the Grands Crus, near Fleys. The vines average 26 years of age and the soil is all Kimmeridgian limestone-clay with stones and sea-shell fossils.
Two-thirds of the wine completes its fermentation and maturation on fine lees in tanks. For the other third, Grossot begins the fermentation in tank and then transfers the fermenting juice into a mix of 228 and 600 litre oak casks, which are between 1 and 5 years of age.
This part of the cuvée completes its fermentation in barrels and is then aged in these casks, with occasional battonage, until March. Each part completes its malolactic fermentation separately.
This is the Grossots’ most intense cru, combining remarkable structure, power and purity. The Mont de Milieu tastes of lemon cream, citrus and minerals, with stunning focus and persistence. It needs three to five years of bottle age to show all of its complexity and nuance and will benefit from extended cellar-time.