Vineyard: The soil of Les Clos is varied: 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 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, 30% 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 for 18 months to develop its complexity.

Tasting notes: Pale gold colour. Vibrant bouquet with notes of tangerine, fresh almond, dried apricot and brioche. Rich and round on the palate, balanced with elegant notes of acacia honey and citrus.

Pairs with: In the first five years it will elevate dishes with shellfish, high-fatted large fish, white meats with creamy sauces. After five years it pairs perfectly with aged cheeses.

Serve: deally serve cooled down at 14°C 

Ageing: 7-10 years.