Pale color with glossy reflection. Lively nose where yellow fruit and white blossom are supported by the typical mineral and lime dominated notes typical of Chablis. This cool but unctuous character is perfectly continued on the palate. Nice, balanced whole with a refreshing acidity that ends in a long, dry and soft finish.

Chablis is also called oyster water, especially by the Americans, because of the golden combination with these crustaceans and not least because the soil here is full of thousands of years old congeners that give the Chardonnay here its unique character. Lobster, king crab, scallops and raw salmon are also delicious combinations with a delicious glass of Chablis. But it is also a hit in combination with veal.

climate

The winegrowing regions of Chablis enjoys a more semi-continental climate that is wetter, and often susceptible to springtime frosts.

soil

Grapes from different vineyards on slopes with a clay-limestone soil (Kimméridgien)

vinification

After manual picking and a strict selection, a controlled fermentation follows in a mix of stainless steel barrels and large wooden cuves at a low temperature. The wine then remains on its lees for another 15 to 18 months and is filtered before bottling.