Winemaking : The vines are grown traditionally. The grapes are harvested, pressed and the juice is directly brought at low tem-peratures in stainless tanks so the alcoholic fermentation does not start immediately and we can extract more aromas. Once the fermentation starts, the wine spends approximately 6 mon-ths on fine lees, until the malolactic fermentation is completed. Then a tartaric stabilization is achieved just before bottling.

Tasting notes : Good acidity. The tension in the wines, a hall-mark of Chablis, is present, having been preserved by rather cool weather. The vintage is classic in its profile.

Food pairing : Oyster, seafood, sushi, grilled or poached fish

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