Technical sheet of Chablis Acacia Flower

APPELLATION Chablis

GRAPE Chardonnay (locally called Beaunois)

SOIL made of limestones marls, issued from the second age (150 millions of years ago) called Kimméride. It contains a huge amount of small fossils. He main one is called " ostrea virgula" (small oyster in form of a comma). 70 millions of years ago, when saline waters went away, all these small oysters have been solidified, forming the limestones marls.

COMMUNE OF PRODUCTION Maligny

AREA OF PRODUCTION 4 ha
MAXIMUM YIELD 60 hl/ha
AVERAGE YIELD 240 hl

VINIFICATION in stainless steel vats in order to preserve the typicity of Chablis and then to let the minerality have its full expression / natural fermentations without any addition of bacteries / fining through bentonite (type of clay which absorbs the proteins of the wine and clarifies it in a natural way) / cold stabilization through an isothermal vat which favorizes the precipitation of the tartric acid and then avoids the eventual depot in the bottle during the maturation of the wine) / Kieselghur filtration which uses the soil of Diatomées in order to filter the wine in a natural way / bottling after 4 months of rest.

TASTING NOTES Made from the classic Chardonnay grape, this Chablis has a rich and complex nose which is reminiscent of the white Acacia flowers which are prolific in the Chablis region. The subtle nose blends beautifully with the fruit flavours of the Chardonnay and the mineral notes which emanate from the unique Chablis terroir. La Fleur d'Acacia is the quintessence of classic Chablis!

CONSERVATION 3 TO 4 YEARS
TO SERVE AT A TEMPERATURE OF 10°-12°

SERVING SUGGESTIONS This wine is a true boon to fine food. It can be enjoyed young with fish or poultry terrines, or with grilled or poached fish. It also goes well with asparagus, which is normally difficult to match. Meanwhile, don’t forget exotic cuisine : it can handle curries or tandoori dishes and it also balances out the mellow and subtle textures of sushi. Or you could simply drink it as a splendid pre-dinner drink. It harmonizes well with goat cheeses, as well as Beaufort, Comté, or Emmental