• Français
  • English

A deep knowledge of the soils and subsoils in Chablis allows J.MOREAU & Fils to identify the shade and character in each terroir, to reveal all its richness and complexity with each new vintage.

Faithful to its origins and culture, the house ages all of its wines with patience: a day in the cellar is as important as one day in the vineyards. The House J. MOREAU & Fils has put its name to great Chablis wines since 1814.

click on one of the vintages below for further information


100% Aligoté.

Tasting notes

A pale gold color with hints of green.

A mineral nose with citrus notes of mainly lemon and yellow grapefruit with a hint of clementine.

A fine, fresh, round and mineral attack. There is a good balance between glycerol and acidity. This is a rich, fruity wine with aromas similar to those on the nose with a touch of bergamot for the finish.

Food and wine pairing

Excellent as an apéritif, on its own or with blackcurrant liquor. Will also be perfect paired with seafood, sushi and sashimi. Try it also with asparagus, avocado, a plate of cured meats, fried or grilled fish.

Serving suggestions

Serve ideally at a temperature of 12-13°C (53-54°F).

Ageing potential

Enjoy this wine young, in its first 2 years, to take advantage of all of its freshness.


Grapes for Moreau’s Bourgogne Aligoté were harvested in Saint-Bris-Le-Vineux, an old winegrowing village, located 15 kilometres south-east of Chablis. It also produces AOC Bourgogne and AOC Sauvignon de Saint-Bris.

Clay-limestone soils.

Aligoté is thought to be the oldest Burgundian grape variety. In the Middle Ages it was probably drunk with harigot, a mutton and bean stew and/or alicot, a simple poultry stew. Vinified alone or blended with Chardonnay, it can bear the Bourgogne Aligoté AOC.

Paired with blackcurrant liqueur, it makes a Kir, named after Canon Kir, deputy mayor of Dijon, who made this aperitif fashionable.

Vinification and maturing

- the must was brought in
- enzymes were added and the juice was allowed to settle fermentation lasted 2 to 3 weeks in stainless steel tanks under controlled temperatures (16 to 17°C) to preserve as much fruit and glycerol as possible
- aged on the lees for richness