Nuanced according to each appellation 

Protective ageing: the wines are protected with sulfur and are left on the lees. This brings roundness and complexity.

Chablis village wines are aged between 6-8 months on fine or whole lees in temperature-controlled stainless-steel vats, with regular stirring.

The Premiers and Grands Crus are aged between 10-14 months. Some are partially fermented and aged in oak, but always in small quantities because lively wines are the priority of the maison.

What makes this maison stand out is that the wines are aged in oak. The barrels used are very fine-grained oak with a medium toast in order to bring out the terroir and to reveal the complexity rather than masking the wood aromas.