Le Closis amonopoleof 3 hectares ( 7.5 acres) that we own south of the appellation Marsannay, in the village of Couchey, behind theChteau. This slightly sloping, east-facing plot, the perfectterroir for white wines, is mainly composed of marl, with some more stony areas. The grapes from these 40-year-old vines are harvested over several days, depending on their ripeness, and on their location inLe Clos.

The marly subsoil brings power to the wine, and harvesting on different dates gives additional complexity. This is why the MarsannayLe Clos Monopole has a clearly affirmed identity, with mature body, beautiful viscosity that envelops the palate, and strong minerality that structures the mouthfeel, with a long, mouth-watering finish. In its deep and subtle aromas and bouquet, you will find fresh menthol notes, pepper, acacia, pear, peach, curry, and truffles.

It is one of the fewterroirs devoted to white wines in the Cte de Nuits that can equal the quality of the best villages in the Cte de Beaune. You will be able to keep these wines for 10 years or even more, depending on the vintage.

The grapes are pressed for 4 hours to delicately extract the must. Thecuveis kept in 600-litre barrels during the two fermentation processes (alcoholic and malolactic). The wine is then aged for 12 months in barrels, with another 6 months in stainless steel tanks.

Feel free to serve this wine as an aperitif, to liven up the taste buds. Jellied parsley ham (jambon persill) is perfect with Le Clos, as are also white fish, such as sea bass cooked in meat juices and served with Tonka beans, or braised monkfish with orange sauce and mild spices, as well as shellfish, e.g. pan-fried crayfish with spring vegetables. Slow-cooked poultry and seasonal vegetables are also appropriate.