Located south of the grand crus and the noblest of premier Crus, Montée de Tonnerre, it’s one of the most versatile premier crus in Chablis. Although it’s not talked about much, on this side of the river it’s easy to see slopes that have a tremendous amount of the Portlandian limestone that has made its way down the hills and is set in place by the sticky marne soils (calcium-rich clay) on Kimmeridgian marl bedrock. These soil elements and the south-to-southwest aspects on this side of the Serein River often have greater palate weight and roundness, and less intense mineral components than many of those across the river on the left bank, depending on each vineyard. Mont de Milieu has a great range of characteristics that place it in the center stylistically between the right and left bank. Finesse is its main game but it has plenty of thrust that drives home its complex range of subtleties.

Vinification: The grapes are picked by hand, pressed, settled in the tank overnight, then racked off the heavy sediments after one day before beginning their low-temperature fermentation. The spontaneous wild yeast fermentation lasts between 1-2 months and takes place in stainless steel (80%) and the remainder in 228-liter oak barrels (new, 1, 2, and 3-year-old, the total new wood is approximately 7%). Battonage (stirring) is sometimes made, but only in the steel tanks and the frequency depends on the vintage—in warm years nothing, and in colder ones no more than two times. The first SO2 addition is made after the press before fermentation and the second (and sometimes the last) after both fermentations have finished.