The grapes are harvested at optimal ripeness and then transferred to pressing. The resulting liquid undergoes fermentation, followed by an electrolytic fermentation that reduces the acidity of the wine. After the fermentation, the wine remains intact for 4-6 months. This technique contributes to the extraction of the flavors and aromas that are stored in them.
The Chablis of this Domaine will pleasantly decorate your crustaceans, raw vegetables and fish. They drink young but get better as they age. You can also, under the same conditions, drink their Chablis 1er Cru Vosgros , by making it grow old, you will appreciate all the more its character and its bouquet.