Vinification
After a soft pressing, part of the juice is fermented in
"double barrels" of 406 litres produced by our cooperage
Cadus. The other part is vinified and aged in stainless
steel vats. Aging usually lasts 13 to 15 months on fine lies
before bottling.
Food Matching
Mixed salads, soja salad, vegetable tempura, seafood , sushis, nems, cheviche, salmon tartar, vegetarian cuisine : vegetable tart, fennel, zucchini fritters, vegetable gratin, wok noodles, vegan burger, fish & chips, chicken yakitori, escargots, oeuf en meurette, frog legs with parsley, goat cheese.
Region Notes
"Chablis is in the northern part of Burgundy, half way
between Dijon and Paris. About 3500 hectares are
planted (including 856 ha of Premiers and Grands crus)
with Chardonnay. The Premier Cru vineyards represent
20% of the total size of the Burgundy Premiers Crus.
There are 40 "climats" of Premiers Crus among which
"Montée de tonnerre".