Description
The vines come from a parcel above Les Clos on the plateau behind the wood. Delicate and high-toned, with a light and fine thread of acidity. Swift, straight palate with salty notes. Spot-on.
Vincent prefers natural farming, he rarely uses vine treatments, if at all. The fruit is hand-harvested and not de-stemmed; fermentation is carried out partly in steel vats and partly in wood, and all aging is in six to eight-year-old barrels.
Petit Chablis is produced from vineyards planted in Portlandian soils, while Chablis (Grand Cru and Premier Cru) is mainly in Kimmeridgian soils. This leads to a slightly broader mouthfeel but the winemaking can be felt here with the precision and focus.
One per customer
13% / 75cl
