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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
VIN BIOLOGIQUE

Les Petits Dieux
click on one of the vintages below for further information
2020   2022  

Varietal

100% Chardonnay.
Yield: 50 hl/ha.

Tasting notes

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.

Food and wine pairing

To be enjoyed simply as an aperitif, accompanied by tapas or savory appetizers. Will also be perfect on fish and shellfish, frog legs or white meats with creamy sauce as a veal blanquette or a chicken "à la Gaston Gerard". On the cheese side, it will go perfectly with goats and sheep.

Serving suggestions

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

Ageing potential

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

Origin

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.

Vinification and maturing

- 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.

History

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.