Alcoholic fermentation in temperature controlled stainless steel tanks 80% in vats, 20% in oak barrels. Malo-lactic fermentation took place about a week after alcoholic fermentation was complete, then aged on fine lees for 10 months.
The soil is composed of marl and Kimmeridgien's clay of the Jurassic air.
Pale gold colour. The nose is fresh, mineral with notes of flowers and fruits. Well-rounded and charming, this wine has a final note of minerality on the palate and is a good balance between the acidity and fruit. It is generous, has a good lenght and is very typical of Chablis.
Goes well with seafood, grilled fish and white meat in sauce.
