CHRISTOPHE & FILS
After picking by hand, the grapes are pressed and settled for one day and racked into another tank before beginning the natural fermentation in stainless steel tanks for 1-2 months. A single batonnage may be employed in cold vintages and the first SO2 addition is made before fermentation and the second after the completion of malolactic and primary fermentation. A third addition may be made if needed prior to bottling.
Typically an extroverted wine, it impresses on the nose with classic Chablisienne characters of freshly struck flint, wet stone and citrus. The palate is alive with textural grit and dimension and fresh acidity. The savory fruit impressions seem hardly touched by a drop of sunshine and this wine demonstrates how complex a Chablis village wine can be.