13.3ha chardonnay vineyard

Terroir
Clayey Limestone – Kimmeridgian  : Limestone soil, alternating layers of very compact limestone and very soft clayey marl containing fossilized marine organisms (tiny oysters, called Exogyra virgula).

Winemaking and Ageing
Mechanical harvest. Pneumatic pressing and descent of the juices by gravity into thermo-regulated enamel or stainless steel vats. It is then aged on fine lees. In spring, a light fining with bentonite only to ensure the stability of the proteins. Early May, cold transfer and minimum filtration. Bottling at the end of July.

Eye
Pale yellow.
Nose
Pleasant nose combining some citrus, white flowers, and honey notes.
Palate
Soft, rather concentrated, with clear and precise aromas. Mineral and fresh evolution. Balanced and generous.

Service and Pairing
Serve between 8 to 10°
Irreplaceable, it can be enjoyed young (2 to 3 years) on fish or poultry terrines, as well as on grilled fish. But also asparagus, so difficult to tame, without forgetting exotic cuisine, curries and other tandoori. Simply magnificent as an aperitif, our Chablis balances the soft and subtle texture of sushi. For cheeses (a slightly older wine is recommended), it goes well with goats, Beaufort, Comté...