Chablis 1er Cru
Pale gold color with green reflections, mineral and lively nose! Fruity with aromas of apple and pear, slightly minty and iodized. With age, it will develop aromas of yellow fruits and sweet spices.
It's best drunk after one to two years in bottle and can be kept for 5 to 7 years.
as an aperitif, with oysters, seafood, fish tartare, asparagus, grilled fish, goat cheese, county. Serving temperature: 10-11°C
Vineyard located in Beines, mainly in the “Vau de Longue” valley. West exposure.
Loamy clay-limestone soil called "Kimmeridgian" with the presence of fossilized comma shaped oysters - Exogyra virgula
Mechanical harvesting. Alcoholic fermentation in stainless steel tanks for 1 to 2 weeks. Natural malolactic fermentation in December, for bottling in February/March.