Vineyard: The soil of Les Clos is variegated: upwards, stones and limestones dominate, while downwards, on the contrary, it becomes deeper and more clayey.

The first vineyards of Chablis were probably planted in Les Clos, since we can find traces of vines cultivated there before 1267. This single vineyard, is the largest of the seven famous Grands Crus vineyards. It is also the most evenly spaced, with a 200-metre slope and a south-western orientation.

Vinification: Start of the alcoholic fermentation in stainless steel vats. After 3 days, part of the juice is transferred to fine-grained oak barrels. The remaining juice is left in stainless steel vats for another 4 to 7 days of alcoholic fermentation under controlled temperatures to preserve as much fruit as possible. The malolactic fermentation is completed to get a rounder wine. Finally, the wine is aged on fine lees  to develop its complexity.

Characteristics. Golden colour. Aristocratic nose reveals ripe citrus, chamomile, green apple, notes of Mediterranean herbs, minerality and hints of toast. Rich and creamy on the palate, with ripe citrus and minerality dominating. Acidity that freshens the over-all taste and an endless aftertaste.

Pairs with: Shellfish, fatty large fish, white meats and pasta with creamy sauces. Ideal for plating fatty cheeses and cold cuts with a spicy aftertaste.

Serve: 14°C.

Ageing: 7-10 years.