Soil : Kimmeridgien Marl.

Exposition : South, south-east and South west

Grape variety : Chardonnay

Vinification and growing:

-best of wine at pressuring

- Alcoholic fermentation with natural yeast at 18°C for 3 weeks.

- Malolactic fermentation achieved.

- Stirring of fine lees each month for 12 months.

Tasting :

The richness almost insolent of this Chablis makes an ideal wine for aperitif, an excellent companion of the fish pâtés, oysters, plates of seafood. This Chablis can flirt with a roasted andouillette or snails of Burgundy with Chablis and butter persillade.