Average Age of Vines: 45 years
Average yield: 37 hl/ha
Winemaking: Fermentation in burgundy pieces for 3 months, natural yeast, no additives, racking done by gravity, no batonnage.
Ageing: 12 months in oak barrels
Added S02: Minimal
Number of Bottles: 550
Buttery and a hint of toastiness, honestly who doesn't love a Chablis like this?