Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celsius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling.
Estrained citrus and of touch of stone fruit with a chalky quality on the nose. Very balanced throughout, the palate is clear and linear with pleasing citrus underpinned by a fine minerality. A classic, reliable expression of Chablis.