Domaine Stéphane Aladame is located in Montagny, Côte Chalonnaise, Burgundy. The domaine’s vineyards cover 8 hectares, most of which are premiers crus. Stéphane Aladame has been farming his vineyards organically since 2000 and according to sustainable principles since 1992.

The wines of the domaine are clear, fresh and well-balanced.

The top wines of the domaine are: Montagny Premier Cru Les Burnins, Montagny Premier Cru Les Vignes Derrière and Montagny Premier Cru Les Coères. The Montagny Premier Cru Les Burnins 2017 scored 92+, the Montagny Premier Cru Les Vignes Derrière 2017 scored 92 and the Montagny Premier Cru Les Coères 2017 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Montagny Premier Cru Les Burnins 2017: “From a parcel of 80-year-old vines that contain some muscaté selections, the 2017 Montagny Premier Cru Les Burnins reveals lovely aromas of musky peach, citrus blossom, ripe green apples and fresh pastry. On the palate, it's medium to full-bodied, fleshy and textural, with lovely purity and an elegantly complete profile. Its substance suggests it may prove Aladame's longest-lived bottling.”

Domaine Stéphane Aladame has been managed by Stéphane Aladame since 1992. This is the year when 18-years-old Stéphane Aladame decided to set up his own domaine in native village of Montagny. The first vineyards were purchased in 1993 - they were 2 hectares of Montagny Premier Cru, which marked the real start of the estate. Since that time the vineyards of the domaine have expanded 4 times and now cover 9 different plots.

Domaine Stéphane Aladame has been farmed organically since 2000 and following the sustainable principles since 1992. The work on the soils is done mechanically, meanwhile, harvesting is done only manually. Exclusively natural treatments are used.

In the cellars Stéphane Aladame prefers low-intervention vinification. The grapes are not destemmed, pressing is done with whole bunches. Then the light settling is carried out. Fermentation is done on indigenous yeast, both, in barrels and tanks, depending on the plot. The new wood does not exceed 15 percent. Ageing is conducted after malolactic fermentation.

The wines are fined and filtered before bottling. Sulphur may be added if needed.