From 3.8 ha of 30 to 70+ y.o. vines with a south, south-east exposure. Hand harvest, natural yeast ferment and aged 2/3rd’s in tank and 1/3rd in barrique for 6-8 months. This wine in recent years is showing even greater definition and class. Is it from the organic viticulture, new tanks and equipment giving sharper focus, or now that Fabien has nearly 20 vintages of experience in creating what has become one of the most seamless and perfectly formed 1er cru Chablis’ to come from this appellation.
