This Chablis has an elegant mineral bouquet that reveals hints of smoke, toasted bread and yeast with aeration. On the palate it is fresh and sparkling with delicious citrus and apple blossom. On the palate it is quite salty with a nice fresh finish.
Soil: Clay-limestone (Kimmeridgien)
Exposure: South - South-East, mainly hilly
The pressing is carried out with a low pressure pneumatic press to ensure good quality juice extraction.
Sedimentation then takes place at low temperature for 24 hours.
Alcoholic and malolactic fermentations take place in stainless steel tanks at controlled temperatures, followed by refinement on the fine lees for 6 to 12 months depending on the vintage.
