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A powerful, aromatic Premier Cru with generous fruit.
The vineyard is located between the village of Chablis and Fontenay-près-Chablis, on the Kimmeridgian — the upper layer of the Jurassic composed of clay and limestone — with a southwest exposure. We practice a reasoned approach to viticulture having obtained the HVE level 3 label, which translates into ploughing which activates the organic and microbial life of the soil, partial grassing on certain plots and the use of natural fertilizers and treatments against diseases.
After a long and delicate pressing and a cold settling of about twenty hours, fermentation takes place around 16 to 18°C using indigenous yeasts. Malolactic fermentation is carried out on fine lees from November to mid-April, followed by light fining and earth filtration for a clear, stable wine before bottling at the estate. Aging takes place exclusively in thermoregulated stainless steel vats, preserving freshness and fruitiness while allowing low-temperature fermentation that best develops the wine’s aromas.
Pale gold color. The nose is powerful, with aromas of citrus and white fruits. The fine and elegant mouth also contains a sweet fruitiness — white fruits such as pear, peach — finished with a long aromatic finish.
