Petit Chablis

Terroirs and vinification
The relief along the Serein river, the Kimmeridgian soil and the unique grape variety used, Chardonnay, lead to this unique wine, yet copied and whose name has been used wrongly all over the planet. The soil composed of kimmeridgian-type limestone, rich in marine fossils and in particular small comma-shaped oysters (Exogyra Virgulae) brings aromas of both citrus and iodine, a marked minerality and, above all, a freshness. unique to the wines of the region. The altitude of the Petit Chablis plots brings freshness and minerality to these wines.
The vinification is done entirely in stainless steel vats and, after aging for almost 1 year, the wine is bottled not too early to allow the purest expression of the fruit and the Chablis terroir.

Food and wine pairing
This wine goes perfectly with eggs in all their forms (fried eggs and omelettes), highlights andouillette or snails. It also goes well with a shaping platter (pressed or cooked cheeses), gouda and Gruyères, especially with goat cheese. In summer, it also accompanies a good salad made with a cheese gougère.

Keeping and serving temperature
To be served at 8 ° C if served as an aperitif and between 10 and 11 ° C during the meal.
Keeping: 5-8 years

Medals and awards
Vintage 2019: OR Gilbert & Gaillard
2018 vintage: 1 star in Guide Hachette 2020
2018 vintage: Tasteviné
Vintage 2018: OR Gilbert & Gaillard

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