Chablis made from organically grown grapes from the Bouchard brothers.
Terroir, production method and maturation: The grapes were collected 20% by hand and 80% by machine from the villages of Chablis, La Chapelle, Beine, Fontenay and Villy. The plots were planted between 1975 and 2005. The grapes are pressed pneumatically and fermentation takes place spontaneously in steel tanks. The wine also undergoes malolactic fermentation, after which it is allowed to mature for 18 months in tanks without the addition of fines. Sulfur dioxide is minimally added during pressing and bottling. The wine is not clarified, but it is lightly filtered before bottling.
Use: With various fish and shellfish dishes.
Description: The fresh and typical aroma is abundant. The taste is dry and quite concentrated, and the acidity is very rich.