CHABLIS

Can be drunk simply as an aperitif. During the meal, with grilled or poached fish. It also pairs well with asparagus, which is normally difficult to pair, as well as with exotic cuisine: it can accompany curries or tandoori dishes and it also balances the soft and subtle texture of sushi. For cheeses, Chablis pairs well with goat cheese, Comté and Emmental.

Served chilled, at a temperature of 10° to 12°C.

Chablis, located near Auxerre in the Yonne department, is one of the northernmost vineyards in Burgundy. It is characterized by the exclusive production of white wines from Chardonnay and by its geology which dates from the Jurassic, more precisely from the Kimmeridgian (some 150 million years ago). Very distinct from the rest of Burgundy, the marl and limestone soil type of Chablis contributes greatly to the particular style of Chablis wines. It is also characterized by deposits of small oyster fossils (exogyra virgula) that come from the time when the sea completely covered the area.

The juice is gently extracted by a long pneumatic pressing. It is then settled by natural decantation, also called static clarification. The alcoholic fermentation is carried out in stainless steel tanks under temperature control (18 to 20°C) in order to preserve the finesse and freshness of the Chardonnay. Once the malolactic fermentation is completed, the wine is aged in vats for 6 months.