The nose of this Chablis Grand Cru Valmur is fresh and lively, with aromas of citrus zest, green apple, iodine, white flowers and fresh bread. On the palate, the wine is taut and concentrated, offering a silky texture and a persistent saline finish.
Vinification and ageing: vinification carried out using biodynamic methods, with fermentation in stainless steel vats and ageing on fine lees for 15 to 18 months, a small proportion of which in oak barrels (maximum 10% new wood).
Vinification and ageing: vinification carried out using biodynamic methods, with fermentation in stainless steel vats and ageing on fine lees for 15 to 18 months, a small proportion of which in oak barrels (maximum 10% new wood).
