Domaine du Monteillet is located above the village of Chavanay, near Condrieu.
Stephane Montez is a young, dynamic and talented winemaker who took over the family vineyard in 1997. The winery was originally founded in 1732 and Stephane represents the 10th generation of winemakers in the family. Stephane traveled to California, Australia and South Africa to work and experiment winemaking before returning to the family estate.
Since the sixteenth century, the field of Monteillet belongs to the family of Villard whose most famous representative was Louis Hector, Duke of Villard, Marshal of France of Louis XIV (1653-1734).
Patiently gradually ancestors Stéphane Montez, wineries, sailors, coopers, animated by the love of the Rhone and the vineyard work, bought the parcel by parcel land area. A deed from 1741 shows Michel "master carpenter on the Rhône and Cooper" ancestor Stéphane Montez, buy a vine Monteillet. His descendants, after the Revolution, continue their acquisitions.
Today Stéphane Montez succeeded his father Antoine, who transmitted his whole know-how. Stéphane Montez worked for two years in different vineyards in the world, England, Australia, California and South Africa. His international experience allows him today to improve the technical area and the family cope with certain climatic difficulties. This adventure abroad said Stéphane made me aware of the uniqueness of our terroir caratère this privilege naturally brings to my wine a nice balance. And the Mount plant, vinify, grow and market their wines over 24 hectares and three names.
Stephane Montez owns some vineyard in Condrieu, Cote Rotie and St Joseph. The vineyard of St Joseph is located on hillsides, planted on granite soils. The age of the vines is 35 years.
Harvesting is done by hand in small crates. The grapes are picked at optimum maturity are routed quickly and gently to preserve the color, smell and taste. The grapes are sorted in the vineyard by the pickers and cellar on a sorting table to select the best berries. All clusters are then subjected to the stalk.
Know-how passed down from previous generations came to add the technique of thermoregulation, the robotic punching, stalking, sorting on a vibrating table and pneumatic press. These winemaking techniques emphasize the qualities of the terroir and grape varieties.
With the temperature control (low), we can perform long fermentation for red wines (3-4 weeks) with indigenous yeasts (no external inputs). Pegging allows the extraction of tannins flexibility and also the extraction of colors. Livestock hard barrel 1 to 3 years depending on the wine.
The white wine is made at much lower temperature to preserve the natural flavors of the grape and terroir (flower, fruit, minerality). The malolactic fermentation is done on fine French oak barrel lies and can last 9 months. Patience and delicacy are required for the birth of the golden wine. The old cellars (vaulted cellar dating from the seventeenth century) of the domain provide the finishing touch and typicality.