This Chablis expresses a both fresh and fruity nose; we can scent the silex, citrus fruits but also fresh fruit notes like pear. On the palate, these aromas keep their freshness with a lasting floral dominancy. Dry, with a perfect delicacy, it owns a unique, yet very recognizable personality

with fish terrines, oysters or escargots. It will also perfectly accompany your cocktail hours

climate

The winegrowing regions of Chablis enjoys a more semi-continental climate that is wetter, and often susceptible to springtime frosts.

soil

well drained clay-limestone soils, also called Kimmeridgean, that dates from the Jurassic period.

vinification

Mechanical harvest followed by a long pressing and static settling of 12 hours. Fermentation was carried out at controlled temperature during approximatively 10 days. Malolactique fermentation was followed by a long maturation on fine lees. A light filtration is necessary to obtain a clear wine, right before it is being bottled, 12 months after harvest.