la Meuliére, Chablis Premier Cru AOC

The grapes are sorted within their individual plots and are hand-harvested to ensure that only the highest quality bunches are used. The whole bunches are gently pressed in a pneumatic press to allow great extraction of juice without crushing or oxidation. The must is cold-settled for 12-15 hours. Both alcoholic and malolactic fermentations take place in
temperature-controlled stainless steel tanks at 18°C where the wine is then aged for 12 months. The resulting wine undergoes slow cold stabilisation at -3°C and bentonite fining. Tangential filtration occurs just prior to bottling.