CHABLIS
CHABLIS
click on one of the vintages below for further information
History
Grape variety
Vinification and maturing
Once arrived at the winery, grapes and must went through a long pneumatic pressing, followed by a settling of the juice and the alcoholic fermentation with selected yeasts in stainless steel tanks under controlled temperatures (18 to 20°C / 64-68°F.) to preserve a maximum of fruit.
The malolactic fermentation began rapidly after the alcoholic fermentation and was complete in January. The wine was then aged on the lees for 5 to 7 months.
Wine and food pairing
Ideal with white meat dishes, sushi and sashimi, chicken in a cream sauce, shellfish and crayfish.