Chablis

In the northern part of Burgundy, not far from the town of Auxerre, the Chablis appellation stretches across over a dozen kilometres around the village of the same name.
It was the monks at the Cistercian abbey of Pontigny who first planted vines in the region.
The vines are planted on rather gentle slopes (5 to 20%) where they benefit from different exposures. The grapes that go into the production of this wine hail from a mosaic of varied terroirs, which lends it lovely complexity.

Tasting

Exceptionally fresh nose with notes of lemon and a hint of minerality. The palate is flavourful, bold and chiselled, featuring a long, mineral finish.

Food/wine pairing

Taste this wine as an aperitif, or with seafood such as oysters, prawns, or crab.

Serving and keeping

Serve between 9 and 11°C (48-52°F)
To be enjoyed within 3 to 5 years.

Vintages

Find here the characteristics of each vintage in Burgundy. Download

The vineyard

Soil: Calcareous clay soil overlying subsoil composed of Kimmeridgian marls

Vinification

Fermentation: In stainless steel vats

Ageing

Ageing: In stainless steel vats on fine lees during 9 to 10 months