Chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 millions years ago), rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.
Vinification: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1.5 - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats.
Matuuring: 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.
Fine, subtle bouquet with lovely mineral and floral notes. On the palate, good balance between richness, liveliness and vigor.