The richness almost insolent of this Chablis makes an ideal wine for aperitif, an excellent companion of the fish, oysters, plates of seafood.
This Chablis can flirt with a roasted andouillette or snails of Burgundy with Chablis and butter persillade.
Soil : Kimmeridgien Marl.
Exposition : South, south-east and South west
Grape variety : Chardonnay
Vinification and growing:
-best of wine at pressuring
– Alcoholic fermentation with natural yeast at 18C for 3 weeks.
– Malolactic fermentation achieved.
– Stirring of fine lees each month for 12 months.