TerroirCarefully selected grapes grown on cool plots located on the Chablis plateau. Brown limestone from the Portlandian, which, unlike the Kimmeridgian limestone that makes up the soil of the Chablis appellation, does not contain any fossilized oysters. The altitude of the plateau and the cool nights preserve the acidity of the grapes, giving lively and expressive wines.
Vinfication and ageingThe grape must is settled with precision before being fermented primarily in stainless vats with careful monitoring of the temperature and fermentation kinetics (< 18°C). The wine is then aged on its fine lees for 18 months. These are stirred up once a week for the two first months to create even greater complexity. Frequent tastings help to ensure the optimum development of the wine’s organoleptic qualities before the final blending stage.
Tasting notesBeautiful pale golden hue. Expressive and intense nose with delicate notes of white flowers (acacia, hawthorn), citrus (grapefruit) and white peach. On entry to the palate, the wine is dynamic and fruity, with a great balance and a minerality ending with a light iodine touch.