2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Bougros
Soil Clay-limestone with a higher clay content than the other chablis grands crus
Orientation South–Southwest
Fermentation Vessels Stainless-steel vats
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Details Pneumatic pressing was followed by one night of cold settling and stainless-steel vinification; alcoholic and malolactic fermentations occurred naturally. Maturation lasted 15–18 months in stainless-steel vats. The vineyard was farmed organically, with certification stated to begin with the 2025 vintage.
Tasting Notes Intense mineral notes and candied-fruit aromas; rich, unctuous palate with gingerbread; firm, rounded structure and an elegant, lingering saline finish.
Sources: images.salsify.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Bougros
Soil Clay-limestone with a higher clay content than the other chablis grands crus
Orientation South–Southwest
Fermentation Vessels Stainless-steel vats
Pressing Method Pneumatic Pressing
Indigenous Yeast Yes
Production Details Pneumatic pressing was followed by one night of cold settling and stainless-steel vinification; alcoholic and malolactic fermentations occurred naturally. Maturation lasted 15–18 months in stainless-steel vats. The vineyard was farmed organically, with certification stated to begin with the 2025 vintage.
Tasting Notes Intense mineral notes and candied-fruit aromas; rich, unctuous palate with gingerbread; firm, rounded structure and an elegant, lingering saline finish.
Sources: images.salsify.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Classification Grand Cru
Region Bougros
Soil Clay-limestone with a higher clay content than the other chablis grands crus
Orientation South–Southwest
Fermentation Vessels Stainless-steel vats
Pressing Method Natural Draining Followed By Pneumatic Pressing
Indigenous Yeast Yes
Production Details Selected grower-supplied grapes were manually sorted on a vibrating table, drained naturally and pneumatically pressed. The must underwent 12–24 hours of static cold settling in stainless-steel vats, followed by natural alcoholic and malolactic fermentations in stainless steel. Maturation lasted 15–18 months in stainless-steel vats, with French-oak time used if necessary; the wine was racked twice and bottled at the end of autumn.
Tasting Notes Intense mineral notes and candied-fruit aromas; rich, unctuous palate with gingerbread; firm, rounded structure and an elegant, lingering saline finish.
Sources: images.salsify.com ↗ · Compare this vintage
Producer Information
Website
Address
1 quai de Reugny, 89800 Chablis, France
Phone
+33 (0)3 86 42 10 33