Viticulture
The Chablis vines are exposed on slopes facing northwards planted on clay/chalk soil from the Kimmeridgian period.
Winemaking
The grapes are pressed pneumatically straight after harvest and settled by gravity for 24 hours in stainless steel vats, then racked to obtain the clear juice. The alcoholic fermentation is carried out in stainless steel for 15 days at 21º C, followed by Malolcatic fermentation, again in stainless steel for 5 weeks at 20º C.
Oak Treatment
No oak treatment
Tasting Note
A mineral driven Chablis with fresh floral notes and a hint of iodine.
Food Matching
A wine that goes well with Burgundy snails, Chablis sausage and seafood.
