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Winemakers: Sebastien Christophe
Varieties: Chardonnay
Farming: Sustainable
Terroir: The topsoil is composed of decomposed Portlandian limestone scree, Kimmeridgian limestone marls and marne, a limestone-rich clay. It’s less deep than its illustrious neighbor to the north, 1er Cru Montée de Tonnerre, but deeper than most of the left bank vineyards of Chablis.
Vinification: The grapes are picked by hand, pressed, settled in tank overnight, then racked off the heavy sediments after one day before beginning its low temperature fermentation. The spontaneous wild yeast fermentation lasts between 1-2 months and takes place in stainless steel (80%) and the remainder in 228-liter oak barrels (new, 1, 2 and 3 year-old, the total new wood is approximately 7%). Battonage (stirring) is sometimes made, but only in the steel tanks and the frequency depends on the vintage—warm years nothing and in colder ones no more than two times. The first SO2 addition is made after the press before fermentation and the second (and sometimes the last) after both fermentations have finished.
Aging: One year in stainless steel (80%) and the remainder in 228-liter oak barrels (new, 1, 2 and 3 year-old, the total new wood is approximately 7%). It is fined and filtered.
Tasting Notes: Very mineral with sweet citrus, ethereal white flowers, with scents of oyster shell and ocean spray