Winemaking

For the Chablis the alcoholic fermentation is carried out in stainless steel for 15 days at 21º C, followed by Malolactic fermentation, again in stainless steel for 5 weeks at 20º C. The 1er Cru undergoes an alcoholic fermentation in oak barrels for about 15 days and a malolactic fermentation for 5 weeks at 20º C, again in oak barrel. Cold stabilised then filtered before bottling.

Oak Ageing

Time: 11 Months
Type: French Oak
% wine oaked: 40
% new oak: None

Tasting Note

A vivid yellow with a hint of green. A mineral and fruity wine, with a remarkable length in the mouth.

Food Matching

Salmon, seafood or hard cheese (Comté, mature goat cheese).