Chablis 1er Cru
Vineyards & Viticulture
Purchased fruit from a 0.8 hectare site.
Harvest & Vinification
Hand-harvested and whole cluster pressed. Native yeast fermentation for three months. 100% malolactic fermentation. Aged 18 months in 600 L demi-muid barrels (70%) and stainless steel tanks (30%). Bottled filtered (no fining or cold-stabilization).