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The grapes come from eight different areas, which are mainly located on the left bank of the Serein river, Pargues in the Forets valley, and Vaillons. They are blended with the parcel located just below the Montee de Tonnerre, to create this authentic Chablis. No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation.

Matured for 6 to 10 months. In stainless steel tanks, with the least possible handling. Long moderately cold stabilisation. Fining using bentonite if necessary. The wine is gently filtered once before bottling. - Guillaume Gicqueau-Michel