Vineyard: Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation.

Vinification: Pneumatic pressing. Static cold settling of the musts. Alcoholic fermentation started in stainless steel vats. For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much
fruit as possible. After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. 100% malolactic fermentation and then ageing on lees for 10 months.

Tasting notes: Light gold colour. Complex and expressive nose offering almond, peach and mandarin notes. The mouth is fresh yet sweet with aromas of yellow fruits accompanied by a nice minerality, long and persistant.

Paired with: Salmon in white butter sauce, shellfish and crustaceans and white meats.

Served: Ιdeally at a temperature of 14°C.