Made with 80% whole bunches, like the Volnay Santenots, and rather to my surprise served after it.
Rémi Jobard explained that he prefers to serve the Monthelie second because of its firmer tannins. Of the two, it is slightly fuller in red, with a more primary nose. This is a firmer, denser, stricter wine with slightly more aggressive tannins behind, still very good length. A touch of licorice too.