100 % Chardonnay purchased from growers in the region. The fruit is whole-bunch pressed to stainless steel tanks for a cool fermentation with indigenous yeast. The lees from his Chablis’ are added to this cuvee to give more complexity and body, the result being generous and immediately attractive with notable depth and character. Once fermentation is complete the wine is racked off lees and matured in tank for 4 months, without malolactic conversion.

Importer Notes