This Chablis is rich, rounded in style, it has aromas of buttered toast yet with classic mineral tones and fresh lemon on the finish.

The lime-rich soil of the area suits Chardonnay very well and naturally limits yields to an absolute maximum of 50 hectolitres per hectare, as well as imparting distinctive mineral characters to the wines. The grapes are sourced only from this Premier Cru site. The grapes are hand-harvested and pressed gently. 35% is fermented in small oak barrels as this fuller bodied wine benefits from more oak influence. It spends several months ageing on the yeast lees to add extra complexity.

Food Pairing:
Delicious with white fish in a creamy sauce or with seafood