| History |
The Benedictine monks of the Saint Satur Abbay planted it around the Xth century and in the XIth century, lords and nobles had already started to bid higher in order to get some landlordship of the plots. The name of the plot, literally the “The Damned Mountain” evokes the difficulty encountered by winemakers working in its very steep incline. |
| Soil composition |
The Monts Damnée Hill is a very uneven and sharp plot of Chavignol, facing south, southeast, with a Kimmeridgian marl soil (combination of clay and seashell). |
| Harvest |
After the grapes reach their peak maturity in October, they are picked by hand and then sorted into boxes. |
| Vinification |
The whole grape is put into the pneumatic press, where the pressing is done in a gentle and slow manner in order to obtain a clear juice of the highest quality. |
| Ageing |
This juice is then put into barrels of 600 liters (Tronçais oak barrels of one, two and three years of age) for seven months, during which it will undergo fermentation and a period of resting on lees. |
| Pairing |
The Monts Damnés is better suited to refined dishes, such as firm-textured saltwater fish with traditional French sauces, coquilles Saint-Jacques, lightly seared foie gras, poultry or veal escalope in cream sauce, with various cheeses. |