Chablis Grand Cru
Thin soils of light colour lie over a sub-soil of Kimmeridgian limestone marls. The slope is relatively steep.
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, partly in stainless steel vats, partly in barrel.
Systematic malolactic fermentation followed by assemblage after 8 to 10 months. Fining if necessary, light filtration and bottling.
Tasting / Food parings
It is always the most delicate and most elegant wine. The nose is very open with notes of hazelnut and grilled almonds. First impression on the palate is generally supple and gourmand, with a certain opulence in warm years. It is a fine-bodied, ethereal wine carried by subtle acidity. Over time, its minerality is expressed through notes of chalk and flint with a light saline and sea air impact on the finish.
The delicacy and purity of Vaudésir allow it to be matched perfectly with scallops or noble fish such as monkfish and turbot.
Facing both south and north, in a vineyard amphitheatre effect.
Average age of vines