Four expressions of the limestone.
Mechanical harvesting, direct pressing, enzymatic settling, cultured yeast, temperature-controlled alcoholic fermentation at 19–22 °C, malolactic fermentation by bacterial inoculation, ageing on fine lees from November to May, then fining, cold stabilisation and filtration before bottling.
Vintage 2023 — first bottling at the estate75 cl / Magnum 150 cl
Petit Chablis
Limestone plateaus of Beine — 5 hectares
Profile & tasting
A pale robe with bright highlights, luminous and crystalline. The nose is fine and delicate, marked by notes of fresh citrus, lifted by a touch of white flowers and a subtle mineral nuance evoking freshly cut stone. On the palate, a lively, precise attack with a clean, mouth-watering finish.
Technical data
- Soil
- Kimmeridgian, argilo-calcareous
- Exposure
- Plateau
- Planting density
- 7 700 pieds/ha
- Pruning
- Guyot simple
- Yield
- 60 hl/ha
- Alcohol
- 12,5 % vol.
- Vine age
- 10 ans
- Ageing
- 100 % cuve inox
- Formats
- 75 cl and Magnum 150 cl
- Keeping window
- 2 à 6 ans
- Serving temperature
- 10 – 12 °C
Food pairings
Aperitif, oysters, seafood, fish, burgundy snails.
Chablis
Slopes of Beine — 13 hectares
Profile & tasting
The palate is lively and light, balanced in acidity. This enthusiastic attack continues with an appealing roundness. Its flesh sits in harmony with its freshness, leaving a persistent impression on the palate.
Technical data
- Soil
- Kimmeridgian, argilo-calcareous
- Exposure
- Sud-est
- Planting density
- 6 000 pieds/ha
- Pruning
- Guyot double
- Yield
- 60 hl/ha
- Alcohol
- 12,5 % vol.
- Vine age
- 40 ans
- Ageing
- 100 % cuve inox
- Formats
- 75 cl and Magnum 150 cl
- Keeping window
- 3 à 10 ans
- Serving temperature
- 10 – 12 °C
Food pairings
Oysters, seafood, fish, burgundy snails, white meat in sauce, Cheese (Beaufort, Comté).
Cuvée Élégance
Slopes of Beine — parcel selection
Profile & tasting
Under a pale golden robe, sometimes lifted by green reflections, this dry white wine sits on a mineral base. The palate is lively and light, balanced in acidity. Its flesh sits in harmony with its freshness, leaving a persistent impression. From a parcel selection, it carries the light woody notes of partial ageing in new oak.
Technical data
- Soil
- Kimmeridgian, argilo-calcareous
- Exposure
- Sud-est
- Planting density
- 6 000 pieds/ha
- Pruning
- Guyot double
- Yield
- 60 hl/ha
- Alcohol
- 12,5 % vol.
- Vine age
- 40 ans
- Ageing
- 90 % cuve inox, 10 % fût de chêne neuf
- Formats
- 75 cl and Magnum 150 cl
- Keeping window
- 3 à 10 ans
- Serving temperature
- 10 – 12 °C
Food pairings
Oysters, seafood, fish, burgundy snails, white meat in sauce, Cheese (Beaufort, Comté).
Chablis Premier Cru Beauroy
The Côte de Troëme slope — 13 ares — 1,000 bottles a year
Profile & tasting
A small parcel planted in 1949 by our grandparents, on a slope known as the "Cote de troème", fully south-facing. This savoury wine, with the candied fruit notes the old vines bring, keeps a remarkable freshness and that slight touch of oak that gives it its buttery character.
Technical data
- Soil
- Kimmeridgian, argilo-calcareous
- Exposure
- Plein sud
- Planting density
- 6 000 pieds/ha
- Pruning
- Guyot double
- Yield
- 50 hl/ha
- Alcohol
- 12,5 % vol.
- Vine age
- 75 ans (plantée en 1949)
- Ageing
- 90 % cuve inox, 10 % fût de chêne neuf
- Production
- 1,000 bottles a year
- Formats
- 75 cl and Magnum 150 cl
- Keeping window
- 3 à 10 ans
- Serving temperature
- 10 – 12 °C
Food pairings
Oysters, seafood, fish, burgundy snails, white meat in sauce, Cheese (Beaufort, Comté).
Ageing: tank first, oak for two cuvées.
For Petit Chablis and Chablis, the whole of the fermentation and of the ageing takes place in stainless steel tanks. Oak, vanilla and heat mask the delicacy of the marls: we let nothing come between the wine and the stone.
Fermentation held at 19–22 °C · Ageing on fine lees until May
For Cuvée Élégance and Premier Cru Beauroy, the ageing is done separately for 6 to 8 months — 90 % in stainless steel tanks, 10 % in new oak barrels — then the two are assembled just before bottling. Oak used with measure, never as an argument.
Separate ageing, then assembly before bottling
Order from the estate
Our reception point is still a temporary one: the new cellar is being created in the old vaulted cave. We welcome wine lovers, sommeliers and independent wine merchants there for tastings and direct sales.