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CHABLIS PREMIER CRU

Colour: Pale golden colour.

Nose: Sucker nose, with notes of fruits such as peach and apricot and emphasize with mineral and menthol notes.

Palate: Fresh and fruity in the mouth, with notes of grapefruit. A long and typical finish.

Ideal served with seafood, grilled fish and goat cheese.
14°C.
A wine meant for ageing (5-10 years) although it can be drunk now for its tingy flavours.
100% Chardonnay
Located on the right bank of the Serein river, from well-exposed plots in the communes of Chichée and Fleys. The vines grow on gentle slopes, and thrust their roots in marls from the Kimmeridgian era (150 million years ago) the famous terroir of Chablis made from different layers of marls and marly-limestone, and characterized by the presence of little oysters that play a great part in making Chablis wines the way they are.
The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines.

- Pneumatic pressing
- Static cold settling of the musts
- Alcoholic fermentation started in stainless steel vats
- For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible.
- 100% malolactic fermentation. Ageing in lees with frequent stirrings