Production :  A 1-hectare plot located in the “sur le village” area of Fleys. Vinified using selected natural yeasts, with 100% malolactic fermentation, and aged on fine lees in stainless steel tanks for 10 to 12 months. Formerly part of the “Chablis” appellation, this vineyard was “declassified” in the 1970s to free up Chablis acreage in other parts of the vineyard.

Tasting :  An expressive nose with notes of ripe fruit; stone fruit aromas come through on the initial palate, balanced by an almost tart freshness. For this appellation level, the finish is remarkable.

Pairings : Seafood or shellfish, grilled fish or fish in white sauce, cheese—it also makes a great aperitif.

Alcohol : 12%

Residual sugar : 0,4 g/l

Aging potential : 2-3 years