Chablis Premier Cru Vaillons
The Kimmeridgian "exogyra virgula" limestone is particularly present here in the sub-soils, sometimes in compacted slabs. On the surface, clays are cloying and difficult to work after rainfall.
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
Our Vaillons is an assemblage of 5 separate "climats" (Epinottes, Roncières, Séchet, Chatains and Beugnons). It is a very classical wine with notes of white flowers and sea air. A very sunny exposure and its valley sheltered from the north winds bring quite early maturity that allows it to be enjoyed from its earliest years. It does not have the habitual austerity of young Chablis wines.
Over time, the wine loses its floral aspect in favour of tertiary aromas of menthol and oyster shell. It can be matched with all types of sea produce but also with regional cheeses.
Average age of vines