Product description
The estate began converting to organic farming in 2019, with the Chablis and Petit Chablis tier certified in 2024. Vineyard work includes mass selection to preserve genetic diversity, with some heritage plots planted in 1963. Fermented for 6-8 months in temperature controlled stainless steel with indigenous yeasts. Full malolactic fermentation takes place to soften natural acidity. Fresh aromas of green apple, pear and subtle grapefruit. On the palate, this wine is crisp with lively acidity and a harmonious freshness. Citrus and mineral notes carry through to a long, saline finish typical of Kimmeridgian Chablis.
