The wine underwent temperature-controlled fermentation at 18°C in stainless steel tanks with indigenous yeasts. Malolactic fermentation was encouraged to soften the acidic edge and the wine was then aged for a further 12 months on its lees before bottling.
Drinking beautifully now (2019) but also has the potential to gain more complexity from an extended period of bottle ageing
Guillaume joined the family domaine in 1999, when his father was a member of the co-op in Chablis, and convinced him to build a cellar and start making his own wines. Their success was such that they have grown from 12 to 27 hectares of vineyard today. In 2009, Guillaume moved to organic viticulture but, like many growers in Chablis, abandoned it in the difficult 2016 growing season and is once again in the middle of the three year conversion period. To express the character of the vineyards in the finished wines, he is very attentive to picking time. “I pick when the seeds in the grape are brown, but before any over-ripeness or botrytis has set in,” he explains. “I like my Chablis to be lean rather than fat and full"