V I N I F I C A T I O N .

Following picking, the grapes are transported in small tanks and evacuated by vibration in order to avoid the crushing of the berries. Then we select the grapes and rapidly press them in order to extract the juice without oxydation.

CLARIFICATION
BY SETTLING

The must (grape juice) obtained by direct pressing must then be clarified before fermentation. We practice the most efficient and best settling technique by leaving the largest particles to settle at the bottom of the tank (static decantation of the juice). Most often this takes place after enzyme addition to hydrolyse the pectic compounds which hinder spontaneous clarification. Settling lasts from about 12 to 24 hours at a cool temperature (14 to 18 C). The deposit from the must then goes to the distillery.

NATURAL ALCOHOLIC
FERMENTATION

Alcoholic fermentation is the transformation of sugar into alcohol by the action of natural yeasts, which gives off heat and carbon dioxide. To ensure that fermentation continues, it is essential to control the temperature of the must in the tanks (between 20 and 22 C).
Our cuverie is equipped with stainless steel vats with a movable top section (to avoid any oxidation and is ajustable for harvested parcels). They are thermo-regulated by a system of coils. .
Every day, we also control the density by mustimeter (measure of the weight of the must, ideally at 992 g/l at the end of the fermentation). The alcoholic fermentation lasts roughly ten days or so.

NATURAL MALOLACTIC
FERMENTATION

Malolactic fermentation involves the transformation of malic acid (strong acid) into lactic acid (low acid). It is a phase of fermentation that is not systematically carried out in the vineyards as it involves a reduction in acidity. As the wines of Chablis naturally offer a very good acidity, we practice this malolactic fermentation in order to bring our wines more stability, finesse and roundness.

M A T U R A T I O N

RACKING IN OPENAIR

Racking consists of separation by pumping out of the clear part of the wine form the deposits that form at the bottom of the tanks. These deposits are now called the lees (dead yeast, bacteria and grape residue). This racking generally takes place in open air.

REGULAR STIRRING

Stirring consists of putting the lees back into suspension in a wine. This operation is traditionally carried out with the help of a stick called a ‘dodine’. The point of the stirring is to ensure the autolysis of the yeast, giving more body to the wine and maximising the development of complex aromas. We practice regular stirrings on our Barrel Fermented Chablis and Chablis Grands Crus.

FINING

After analysis of the wines, we carry out several types of fining :
- to eliminate proteins from the wine, we clarify the wine with bentonite. This is a natural powder clay which, in contact with the wine, coagulates and ensures the descent of all the proteins in suspension.
- to reveal and refine the aromas and give brilliance to the wine, we use Isinglass (fish glue obtained from the fins of dried sturgeons).

COLD STABILISATION

Tartaric acid, contained naturally in wine, passes from a liquid to a solid state very easily with a temperature shock (putting a bottle in an ice bucket for example). To avoid these deposits of tartrate crystals in the bottom of a bottle, we stabilise the wine for a week in an insulated tank at -4C. This technique speeds up the precipitation of the tartaric acid which is then removed by a light filtration. This takes place after analysis of the wine and is not systematic.

CLARIFICATION BY FILTRATION

To clarify the wine, we carry out a Kieselguhr filtration, using a fine hearth from diatoms (fossilised seaweeds from a siliceous layer).

BOTTLING

Towards the end of March, we begin the bottling of Petit Chablis. Later in the year, we follow on with the other appellations. Our Chablis Grand Crus are bottled only after 6 months of maturation on fine lees. The fine lees, kept voluntarily after racking, bring complexity and finesse to the wine.

AGEING

Bottles are stored in a climatizated room at a temperature controlled of 12°.

The ageing potential of Chablis varies according to which appellation and vintage they belong. In theory, a Petit Chablis is to be drunk young, in the first 2 years following its harvest. On the other hand, it is advisable to wait between 4 to 5 years to appreciate all the complexity of an AOC Chablis. If Premier Crus are said to express their flavours after 6 to 8 years of laying down, it is necessary to wait almost 10 years for the Grand Crus to fully develop their potential.