Chablis village wine - the producer's classic!
Terroir, production method and maturation: The grapes are mainly picked from three plots in the village of Courgis. Two of the plots lead to the south and one to the northwest. The grapes of the plots are vinified spontaneously separately and malolactic fermentation is allowed. After the wine is blended, it is allowed to mature for a year in enamel-coated tanks, old Burgundy barrels and large 2500-liter oak vats. The wine is not clarified or filtered, but a little sulfur dioxide is added during bottling.
Use: As a companion to mussels steamed in white wine.
Description: The rich fragrance has citrus. The mouthfeel is wide, but distinctly acidic, and the aftertaste is classic and long.