After the great lords, here come the princes. There are forty of them spread over the vineyard in clearly defined localities. The best known: Four stubble, Mont de Milieu, Montée de Tonnerre, Vaillons, Montmains, Beauroy... Rich in aromas, deep and full of charm, they have race and elegance. Best served between three and ten years after harvest, at a temperature of 12° C.
The main base comes from Jurassic; from the Kimmeridgian some 150 million years ago and there is thus a deposit of tiny oysters in the rocks, remnants of the warm and shallow seas that covered Burgundy at the time. The most famous 1er Crus, including the Fourchaumes, are located on the right bank just like the Grands Crus
8 to 10 years
12 to 14 °c
In stainless steel tanks to respect the characteristics of the Chablis terroir and allow all its minerality to express itself. After fermentation, the 1er Crus are aged for 6 months on fine lees. The wine is then, if necessary, glued with bentonite (clay that absorbs the wine’s proteins and clarifies it naturally) and cooled to promote the precipitation of tartaric acid. Before bottling, Kieselguhr filtration to naturally clarify the wine.
Elegant, generous & ample. A particularly flattering floral bouquet. Elegant aromas of fresh fruits nuanced by a fine minerality, characteristic of the Chablis terroir.
Fish, shellfish and other seafood / Poultry and white meat grilled or in a cream sauce.