OUR WINES
Petit Chablis
Soil type :
Our Petit Chablis vineyards are situated on a plateau from the village of Villy, secondary era geological area, “portlandian” stage, marly limestone.
Wine making process :
Pneumatic Press. Cold settling at 16°C.
Spontaneous alcoholic fermentation and ageing in stainless steel tanks under controlled temperature.
Tasting :
Very fruity and crisp, our Petit Chablis is perfect as an aperitif.
Complements all fish, poultry, seafood and cooked meats.
Our Petit Chablis is thoroughly agreeable when young.
To be drunk within 2 – 3 years after bottling.
Chablis
Soil type :
Our Chablis is produced from vineyards planted on the hillsides, from the villages of Chablis, Préhy and Villy. Typical Kimmeridgian terroir.
Wine making process :
Pneumatic Press. Cold settling at 16°C.
Spontaneous alcoholic fermentation and ageing in stainless steel tanks under controlled temperature.
Tasting :
Our Chablis wine is wonderfully balanced and very attractive, with a remarkable freshness and minerality that marks it out as classic. Expressive and open with ripe and slightly exotic hints that introduce sappy, plump and nicely mineral flavours. Well balanced wine, ideal as an aperitif. Also excellent with seafood, snails, delicatessen and goat cheeses.
Our Chablis is ready to drink and could be kept from 3 to 6 years.
Chablis "Vallée de Valvan"
Soil type :
Our Chablis « Vallée de Valvan » is a special cuvée from the closest terroir of Chablis village. This ancestral plot within the appellation is situated on the characteristic Chablis soils of Kimmeridgian, known for their elevated limestone content. Benefiting from a north-east orientation, the vineyard experiences a cool climate and receives morning sunshine. The cultivation of this plot follows organic farming practices exclusively, utilizing organic amendments and employing mechanical soil work for weeding and ploughing.
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Wine making process : Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation. As always, following the spirit of our Chablis tradition, «Vallée de Valvan» is matured and vinified, in the most natural way possible, and held in stainless steel vats. The bottling is done after 14 months of ageing, without fining or filtering.
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Tasting : This cuvée embodies the pure and crystalline expression of Chablis. Its pale yellow hue with green reflections, delicate bouquet featuring citrus and white flower notes, perfectly harmonizes with its mineral character. Lovely overall harmony with remarkable power and length. Its pairs perfectly with seafood, oysters, grilled fish or escargots. Best enjoyed at 10-12°C. Our Chablis "Vallée de Valvan" is a ready-to-drink wine with a recommended aging of 5 to 7 years.
Chablis "Les Truffières"
Soil type :
Our Chablis "Les Truffières" is a special cuvée from vines, planted on the village of Villy, secondary era geological area, “Portlandian” stage, marly limestone. Since its plantation in the early 1990s, this 1 ha 26 of vineyards is cultivated in organic farming with organic amendments exclusively, and mechanical tillage for weeding and plowing.
Wine making process :
Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation. As always, following the spirit of our Chablis tradition, “Les Truffières” is matured and vinified, in the most natural way possible, and held in stainless steel vats. The bottling is done after 14 months of ageing, without fining or filtering.
Tasting :
Pale lemon with the faintest of green tints. Rather a classy nose here, elegance, lemon peel and minerals. The lively citrus notes continue on the palate and there is a good sense of tension. Elegant rather than full bodied. This Chablis is ideal as an aperitif and also excellent with dishes of fish, and cooked meats.
Chablis Premier Cru Montmains
Soil type :
Our Premier Cru Montmains is planted on the left bank of the Serein river, on the first slope, with a South Exposure.
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Wine making process :
Pneumatic Press. Cold settling at 16°C. Spontaneous alcoholic fermentation and ageing in stainless steel tanks under controlled temperature.
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Tasting :
This is a clear notch up in elegance with lovely purity to the medium weight flavours and a nose that is very, indeed overtly floral. The finish is underpinned by plenty of racy acidity and this also finishes bone dry with nice minerality. This wine will accompanied wonderfully a trout with a cream sauce or a sole “à la meunière” as well as poultry and cheeses. Our Premier Cru Montmains will be at its fullness after 3 to 4 years.
Chablis Premier Cru
Vaillons
Soil type :
Our Chablis "Les Truffières" is a special cuvée from vines, planted on the village of Villy, secondary era geological area, “Portlandian” stage, marly limestone. Since its plantation in the early 1990s, this 1 ha 26 of vineyards is cultivated in organic farming with organic amendments exclusively, and mechanical tillage for weeding and plowing.
Wine making process :
Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation. As always, following the spirit of our Chablis tradition, “Les Truffières” is matured and vinified, in the most natural way possible, and held in stainless steel vats. The bottling is done after 14 months of ageing, without fining or filtering.
Tasting :
Pale lemon with the faintest of green tints. Rather a classy nose here, elegance, lemon peel and minerals. The lively citrus notes continue on the palate and there is a good sense of tension. Elegant rather than full bodied. This Chablis is ideal as an aperitif and also excellent with dishes of fish, and cooked meats.
Chablis Premier Cru
Mont de Milieu
Soil type :
The vines of our Mont de Milieu are situated on the right bank of the Serein river close to the Grands Crus and enjoy an optimum South-West exposure. These vineyards stand on white to light-grey soils, not very stony, with a kimmeridgian subsoil. Small terroir but high quality of wine, the most complete Premier Cru, because it possesses all its elements : a mineral as well as a floral side, round with a rich opulence.
Wine making process : Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation and ageing in Demi-Muid (big barrel of 600 litres) Bottling after 16 months of ageing.
Tasting : Very mouthfilling yet balanced by good acidity behind, a little touch of toast, some white peaches but not undue heat. Mont de Milieu is worthy of a pairing of dishes featuring the best quality of products such as : fish, shellfish, poultry and white meats. Our Mont de Milieu will be at its best after 4 to 5 years in bottle.
Chablis Premier Cru
Montée de Tonnerre
Soil type :
The vines of our Mont de Milieu are situated on the right bank of the Serein river close to the Grands Crus and enjoy an optimum South-West exposure. These vineyards stand on white to light-grey soils, not very stony, with a kimmeridgian subsoil. Small terroir but high quality of wine, the most complete Premier Cru, because it possesses all its elements : a mineral as well as a floral side, round with a rich opulence.
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Wine making process :
Pneumatic Press. Cold settling at 16°C. Spontaneous alcoholic fermentation and ageing in Demi-Muid (big barrel of 600 litres) Bottling after 16 months of ageing.
Tasting :
Very mouthfilling yet balanced by good acidity behind, a little touch of toast, some white peaches but not undue heat. Mont de Milieu is worthy of a pairing of dishes featuring the best quality of products such as : fish, shellfish, poultry and white meats. Our Mont de Milieu will be at its best after 4 to 5 years in bottle.
Chablis Premier Cru
Butteaux
Soil type :
Our parcel of Butteaux is planted on one of the hills that reach the valley, on the left bank of the Serein river, with a South-East exposure. The soil at this place contains blue clay, which makes soil very compact. This special local soil gives wines of original complexity.
Wine making process :
Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation and ageing in stainless steel tanks under controlled temperature. End of maturation in Burgundian oak of 228 litres. Bottling after 14 to 16 months of ageing.
Tasting :
Gold colour with white reflection, tears are present, which leaves us guessing to a rich and smooth wine. A fruity perfumed nose carrying quince notes and also an empyreumatic peak which reminds us his special terroir. In the mouth, a sharp attack which confirms the nose, richness and roundness in the mid-palate to finish on salted butter caramel notes. This wine will be perfect with cooked meats, white fishes or also with cheeses.
Chablis Grand Cru
Valmur
Soil type :
On the right bank of the Serein river, the Valmur is situated in the centre of the Grands Crus area Its identity is made up from the depth of its clay limestone soils over a mark base, named “Kimmeridgian”. The ground is heavy and strewed with small fossilized oysters : “Exogyra Virgula”. This area have a West exposure and is situated in a deep valley, with high temperatures in the summer.
Wine making process :
Pneumatic Press. Cold settling at 16°C Spontaneous alcoholic fermentation and ageing in Burgundian oak (pieces) of 228 litres each. Bottling after 18 months of ageing.
Tasting :
Slow to age, our Grand Cru Valmur begin to open up between 5 to 8 years, but could age more, under proper conditions. Distinguished and aristocratic, our Valmur is marvellous with dishes of the best quality : lobster, scampi and noble fish like turbot. This Grand Cru could also accompanied roasted white meats and goat cheeses.