Chablis, more floral and full-bodied, is appreciated as an aperitif and then enjoyed as a side dish with seafood, snails, hot and cold fish, poultry, white meat in sauce and offal. You can enjoy it young, but your patience will be rewarded after 3-4 years. A special cuvée, aged in oak barrels, revisits the traditional aging method used in Chablis before the spread of stainless steel barrels, which have been the rule for more than fifty years. The addition of wood gives the wine a woody note, grilled and vanilla aromas and improves its maturation. Over the years it will become increasingly reminiscent of its renowned cousins from the south of Burgundy. This Chablis wine goes great with duck breast, cheeses and even dark chocolate cakes! We are located in Maligny, on the right bank of the Serein, not far from Auxerre, a few kilometers from Chablis. Recognized by the HVE certification, High Environmental Value, our estate works on sustainable viticulture, with respect for nature and people. The wines produced on the estate are from the Chardonnay grape variety. The calcareous soil of the valley, littered with marine fossils, gives this unique aromatic flavor to the wines produced in the region. The location, exposure and nature of these soils are the three criteria that determine the name of the wine: petit chablis, chablis, chablis premier cru and chablis grand cru.