The soil is heavy and is strewn with small fossilized oysters known as “Exogyra Virgula”.
Vinification and maturing
- Static settling
- Alcoholic fermentation began in stainless steel tanks
- After 3 days, 40% of the juice was transferred to fine-grained 1-2 years old barrels from selected origins
- Malolactic fermentation completed
- Both the wine in barrels and the tank-fermented one were stirred
- Racking in October
- Aging on fine lees for 14 months
Brillant yellow gold in colour.
Intense and complexe nose offering notes of grilled almonds and pineapple.
In the mouth the wine is rich with fine and elegant woodiness, good length and a finish that returns to mineral notes.
Food and wine pairing
Vintage : 2018
Winter was particularly mild and the vine cycle began, once again, very early with consequently inflorescence. And this earliness did not stop all season long. Spring was very wet and rainy but no frost this year! However some localized hailstorms caused damages in some villages of the Chablis area. Then the climatic conditions significantly changed with a very dry late spring and summer that have led to fears of a new small harvest while keeping the cryptogamic diseases risks away. The very high temperatures in August have resulted in falling down the acidity in the grapes and have hastened the harvest beginning. Furthermore the long dry and hot summer allowed us to minimize the necessary treatments against vine sicknesses. September finally dispelled any doubts offering one of the best vintages in Chablis for almost 20 years. Mother Nature offered us a real gift after two difficult years in the region’s vineyards. The extremely early harvest finally offered quantity thanks to some rainfalls by the end of August. The first grapes were cut (for the Crémants) by the 25th of August and the last Chablis were harvested on September, the 21st. 70% of the volumes were in the wineries around the 10th of September, offering clean, flawless juices with body, fruit and nice acidity.