GEOLOGICAL FEATURES
Generally shallow soils. The subsoil alternates between gray marls and calcareous beds, sometimes very rich in fossils of Exogyra virgula, a small comma-shaped oyster characteristic of the marls of the middle and upper Kimmeridgian.

VITICULTURE
Sustainable viticulture. Soil maintenance by regular ploughing.

VINIFICATION
Pneumatic pressing. Enzymatic decantation for 12 to 24 hours at about 15°C, then fermentation with indigenous yeasts in stainless steel tanks.
Systematic malolactic fermentation followed by assembly after 8-10 months. Aging if necessary, light filtration and bottling.

TASTING / PAIRINGS
The village of Chablis is a perfect introduction to the minerality of Chablis wines. In the first 3 years the wine is generous and lively with notes of lemon, oyster shell and flint. If you wait 10 years or more, the aromas become much more powerful with notes of flint and undergrowth. In the best years it can be kept for more than 20 years.
As an aperitif it goes very well with gougères or cured meats. As a starter, it will be perfect with a fish or seafood terrine.

Situation
mixed exhibitions

Area
9.33 hectares

vine
Chardonnays

Average age of the vines
35 years

Annual production
70,000 bottles