Virginie has continued the work of Stephane, aided by Coco, Stephane’s longtime right hand woman. Fermentation is always with indigenous yeast, followed by a long maceration on lees. The estate has focused on particularly long aging for Chablis, from 18 to 22 months, with a maximum proportion of one-third of barrels on the premiers and grands crus, and only in stainless steel vats for Petit Chablis and AC Chablis. In the new winery, the barrel room has a thermal floor that helps kick off fermentations. Virginie is constantly seeking more freshness and precision, particularly in the face of climate change and therefore, she continues to cut back on oak aging. Her Valmur, for example, now completes it’s elevage in tank. 

Style: These are fleshy, dense and deep Chablis inhabited by a vibrant mineral structure, which brings a sensation of freshness and omnipresent tonicity. Nourishing and thirst-quenching at the same time, they finish with force and generally benefit from aging. 

Petit Chablis (2.5 ha)

Despite coming from a 2.5 hectare parcel of young vines, this wine is made with the same level of care that the rest of the wines are. Contrary to the profile of most Petit Chablis, yields are lower than average, fermentation is with indigenous yeast, and it is harvested by hand. The wine is aged for nine months in stainless steel before bottling.