Viticulture: Organic (in conversion as of 2020), with some biodynamic trials
Vinification: Indigenous yeast fermentation, 10% new oak maximum, light earth fining if necessary
From younger vines – typically around 20 years old, some significantly older – this is made entirely in tank to preserve fruit purity. An excellent Chablis in its own right, this is bright, zesty and appealing, with plenty of vibrant citrus and orchard fruit, a touch of oyster shell and a cleansing, chalky finish.
Vinification: Indigenous yeast fermentation, 10% new oak maximum, light earth fining if necessary
From younger vines – typically around 20 years old, some significantly older – this is made entirely in tank to preserve fruit purity. An excellent Chablis in its own right, this is bright, zesty and appealing, with plenty of vibrant citrus and orchard fruit, a touch of oyster shell and a cleansing, chalky finish.
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