Chablis Grand Cru
Above the sub-soil of Kimmeridgian limestone marls is found a very clayey, quite deep white-coloured soil. The slope is not very pronounced.
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 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".
Average age of vines