Yield: 50 hl/ha.
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 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 1,550 ha of which approximately 1,000 ha are currently under vine.
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.
- 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.
Though traces of a village dating back to the Neolithic period have been found, the true origins of Chablis go back to Roman times. Its name is said to have come from the Latin term “caplum”, meaning “ford”. Vines flourished here in the 3rd century, after having been rehabilitated by the emperor Probus.
The Serein river, which played an important role in regulating the climate, also allowed wines from Chablis to be transported to Auxerre and Paris. From the capital, they were shipped abroad, to Flanders and England in particular. However, the vineyards owe their real blossoming to the Cistercian movement as the Abbey of Pontigny was just nearby.
Phylloxera ravaged the vineyards in the late 19th century, which explains the recent planting of the Chardonnay grape variety.
Since 1970, the vineyards have been undergoing spectacular expansion as mixed farming is being abandoned in favour of viticulture. The vines are also resisting spring frosts more effectively.