The grapes were immediately pressed to avoid any oxidation of the juice. Traditional vinification techniques were used. The juice was clarified by static sedimentation which lasted from 12 to 24 hours at 14 and 18°C. Fermentation took place with selected yeasts in temperature controlled stainless steel tanks at between 20 to 22°C, to preserve the purity of fruit and characteristics of the terroir. The wine underwent malolactic conversion in order to achieve the perfect balance between fruit and a rounded texture.

A classic Chablis with aromatic notes of ripe citrus fruit and elegant mineral overtones. Full flavoured with a characteristic saline note through to a cleansing finish.