About This Wine...
Powerful nose, combining aromas of citrus and white-fleshed fruit with a mineral note typical of the appellation. Rich and concentrated, the palate has remarkable freshness and length.
FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Grilled spiny lobster with white butter sauce.
SERVING TEMPERATURE: Between 12°C to 14°C
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ – 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 16 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.
William Fèvre make some of the world’s favourite Chablis. The only Chablis producer to win four stars in the prestigious Bettane et Desseauve. Fèvre own 15% of the total Grand Crus in Chablis. Their policy is minimalistic intervention: let the grapes and terroirs talk. Their state of the art winery enables them to define the different character of each plot.
Chalky clay, marl and marly limestone from the Kimmeridgian era. Located on either side of the Serein River. Rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.