Chablis Premier Cru Côte de Léchet
A soil made up of pure Kimmeridgian marls covered in clay and sandy earth, a sort of limestone sand broken down in the glacial period.
Balanced approach pest control. Soils maintained via regular ploughing.
Pneumatic pressing. Natural enzymatic settling for 12 to 24 hours at around 15°C then fermentation with indigenous yeasts in stainless steel vats.
Systematic malolactic fermentation followed by assemblage after 8 to 10 months. Fining if necessary, light filtration and bottling.
Tasting / Food parings
This is a very pure, straight-lined wine with a lively profile, particularly in cold years. The notes of oyster shell and sea air are very noticeable, especially when young. Very delicate and sensual, this wine is more in the category of mineral elegance than in richness and gourmandise. It will delight the lovers of great, mineral Chablis wines, as long as they remain patient over a few years.
The wine will go perfectly with seafood or cheeses such as "Epoisses", goat cheese or "Soumaintrain".
Facing south-east / east
Average age of vines