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.
PETIT CHABLIS
ORGANIC WINE
NATURE DE MONTAIGU

click on one of the vintages below for further information

2022  

100% Chardonnay.

Pale gold color with green highlights.

Intense notes on the nose, on tangerine and white flowers.

A pure expression of fruit, concentrated and precise on the palate with notes of peaches and pear in particular, on a generous structure and a long finish, mineral and chalky, well rooted in its land.

Serve as an aperitif, with oysters and fish tapas. Will also be a good companion to all fish, poultry and white meats, grilled or in creamy sauce.

Serve at a temperature of around 12-13°C.  (53-57°F.).

This wine can be enjoyed today or kept in the cellar for the next 3 years.

The Petit Chablis area of appellation covers 1,230 ha of which approximately 1,000 ha are currently under vine.

The vines grow on Portlandian limestone plateaus, with clay from the Tertiary Era.

The Chardonnay grapes at the origin of this cuvée come from vines cultivated in organic farming on the plateaux of Chapelle Vaupelteigne to the northwest of Chablis.

Hugues de Montaigu, Bishop of Auxerre, was one of the pioneers of the Cistercian tradition in Chablis. At that time, the monks were already working on the creation of their white vin de garde, synonymous with high quality. Their heritage is reflected in every wine in our MONTAIGU collection.

- Fermentation with selected yeasts in stainless steel vats under the control of temperatures (20°C./68°F.) to preserve a maximum of fruit.
- Start of malolactic fermentation 10 days after the end of alcoholic fermentation with end of malolactic fermentation at the end of November.
- Long aging (more than 12 months) on the lees in 400L barrels already used for several vintages.