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Chablis Grand Cru Grenouille

Chablis Grand Cru

    • Geological characteristics

      Above the sub-soil of Kimmeridgian limestone marls is found a very clayey, quite deep white-coloured soil. The slope is not very pronounced.

    • Viticulture

      Balanced approach pest control. Soils maintained via regular ploughing.

    • Vinification

      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 a very open wine. Its sunny exposure gives it lovely maturity. The minerality often being more discreet, this gives way to yellow fruit aromas (apricot, quince). Its clayey soil brings a lot of depth and length. The palate is always more rounded than linear, with notes of ripe fruit. Over time, the wine regains freshness but still keeps a very open and gourmand style. It will go very well with king prawns, good poultry in sauce or even pan-fried "foie gras".

    • Location

      Facing south/south-west

    • Surface area

      0.4825 hectare

    • Grape variety


    • Average age of vines

      60 years

    • Annual production

      3,000 bottles

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