Château de la Maltroye is located in Chassagne-Montrachet, Burgundy. The holdings of the domaine include plots as the famous La Romanée, Grandes Ruchottes and La Dent de Chien, which was replanted in 1937. The cream of the crop is the monopole - Clos du Château de la Maltroye. The vines are cultivated following sustainable principles, not certified yet.

The current winemaker, Jean-Pierre Cornut, makes powerful wines of superb ripeness, vibrance, rich depth, and delightful purity.

The top wines of the domaine are Chassagne-Montrachet Premier Cru Dents de Chien, Bâtard-Montrachet Grand Cru and Chassagne-Montrachet Premier Cru La Romanée. The Chassagne-Montrachet Premier Cru Dents de Chien 2007 scored 93, Bâtard-Montrachet Grand Cru 1996 scored 93, and the Chassagne-Montrachet Premier Cru La Romanée 2007 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chassagne-Montrachet Premier Cru Dents de Chien 2007: “From septuagenarian vines just above Montrachet, the Maltroye 2007 Chassagne Montrachet Dents de Chien offers striking transparency to a dynamic, shimmering palate interchange of diverse mineral and citrus, along with a sense of lift and a silken textural refinement that sets it apart from the other wines in this year’s collection. Musk and narcissus notes waft throughout, and ripe peach serves for persistent succulence. This finishes with a grip like live jumper cables and practically made my hair stand up. I’m not sure what direction it will take in bottle, but it seems to be daring you to find out, and I would certainly expect close to a decade of stimulation and fascination in the course of discovering.”

Since the 1990s, Château de la Maltroye has been managed by Jean-Pierre Cornut.

The château is an 18th-century building with the winery built in the 15th century.

The Cornut family holds the domaine since 1939.

The vines of Château de la Maltroye are cultivated following sustainable principles, not certified yet.

The white grapes are fermented in a tank at low temperatures with the help of indigenous yeasts. Before the end of fermentation, they are transferred to barrels.

The red grapes are destemmed, given a cool pre-fermentation maceration for 10 to 12 days and fermented in the horizontal tanks. In addition, punching down is applied. The whole cycle of the fermentation process lasts from 17 to 25 days. The wines are racked soon after the subsequent harvesting and bottled in March.

For maturation, 20 percent of new wood is used for village wines, 30 percent for the premiers crus, and 60 percent for the grands crus, albeit the Bâtard-Montrachet receives 100 percent of new wood.

Jean-Pierre Cornut buys the barrels from different coopers to perfectly match the terroirs.