Description

Wine Maker’s Notes During the harvest, when the grapes arrive in the vats, we immediately press them in pneumatic presses. Once pressed, the extracted juice is put into stainless steel vats for static sludge removal for 24 hours to eliminate the larger particles. After this, the wine will undergo alcohol fermentation and, a little later in the winter, malolactic fermentation. Then the wine will be kept in vats over fine lees for a few months in order to bring out all the flavors and express its complexity. We monitor the natural development of the wine to bring out its full delicacy. After several months of storage, the wine is prepared for bottling, which is done exclusively at the estate. All our installations comply with hygiene and safety rules. Our Chablis wines are then stored in air-conditioned buildings. Food Pairing Can be enjoyed with oyster, small grey shrimps and prawns, langoustines, freshwater crayfish, andouillettes, pigs trotters terrine, escalope of fresh foie-gras, matured cheese, fruit tart Producer The Chablis vineyards are amongst the oldest vineyards in France. In the 12th century, the monks of Citeaux cultivated and carefully tended their vineyards, which produced agreeable nectar. Today, at Domaine Alain Geoffroy, they continue to cherish their vines so that they produce wines that are not just thirst-quenchers but wines that provide everyone with pleasure.