Who makes it
The domaine has been based in Chichée for more than a century. In 1975, Jean-Pierre developed the family domaine and specialized in Chardonnay vinification. The estate farms 16 hectares exclusively in Chardonnay, producing dry wines from Chablis appellation levels.
Plowing limits the use of phytosanitary products in the soils and crops. All wines mature in stainless steel vats, a traditional choice that preserves the typical mineral character of Chablis.
Where it grows
Chichée is a small village southeast of Chablis. The vineyards extend across both banks of the Serein, placing the domaine's Chardonnay on two sides of the river.
Petit Chablis, Chablis and Chablis Premier Cru are distinct appellation levels for wines made from the estate's Chardonnay planting. The range follows the local hierarchy while remaining tied to one grape variety.
What they make
The 2023 Petit Chablis is 100% Chardonnay from vines aged 25 to 60 years. It undergoes malolactic fermentation and ages for 8 to 12 months in stainless steel. The wine has a smooth, round yet lively mouthfeel, followed by a dry, quite long finish with lingering sea salt notes. At 12.5% alcohol, it suits aperitif service and foods including shellfish, grilled fish, salads and spicy dishes.
The Chablis 2023 is also 100% Chardonnay. Indigenous yeasts ferment it for 15 days at 18 to 22°C, followed by 15 days of malolactic fermentation at the same temperature. It then ages on fine lees for 6 to 12 months. Fine lees are spent yeast cells that can add breadth during ageing. Chablis Premier Cru completes the appellation range.