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

Following picking, the grapes are taken to the press and rapidly pressed in order to extract the juice.

SETTLING

The must (grape juice) obtained by direct pressing must then be clarified before fermentation. The most efficient and best settling technique consists of 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.

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). Similarly the density is measured 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.

MALOLACTIC
FERMENTATION

Malolactic fermentation involves the transformation of malic acid into lactic acid. It is a phase of fermentation that is not systematically carried out as it involves a reduction in acidity. As the wines of Chablis naturally offer a very good acidity, this malolactic fermentation brings them additional stability, finesse and roundness.

M A T U R A T I O N

RACKING

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 open to the air.

STIRRING

The blends of Clement and Alexandre Lamblin (12th generation) require particular care as they are fermented in oak barrels. 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.

FINING

After analysis of the wines, we carry out several types of fining with Bentonite or Isinglass:
- 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). This a powder 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.

FILTRATION

To clarify the wine, we carry out a Kieselguhr filtration, using a fine powder 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 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.