The grapes are pressed immediately.
The presses are filled axially.
We use pneumatic presses: a membrane inflates inside to release the juice, which flows by gravity into a vat. Our tanks are located on the floor below (underground winery).
Once the juice has run off, we remove the pomace and hand it over to a distillery.
The juice is then settled between 18 and 24 hours after filling.
We use a mustimeter to check the amount of sugar in the must.
The settled juice is inoculated with Saccharomyces Cerevisae yeasts to initiate alcoholic fermentation (we use indigenous yeasts, i.e. from our terroirs).
The yeasts transform the sugars into alcohol.
During fermentation, the temperature in the vat rises, which can lead to a loss of aromas, so a cooling system is needed to maintain a temperature of 18 to 20°C. Our vats are temperature-controlled.
Once alcoholic fermentation is complete, the juice is transformed into wine (alcohol content 12.5° to 13.5°).
The wines are left to cool naturally.
90% of our wines are aged in stainless steel vats. Only a few special cuvées, including the Grand Cru, are vinified in 350- to 500-liter barrels or amphorae.
All red wines are aged in barrels for 1 to 6 years.
In November, we induce a thermal shock by raising the temperature of the vats to 20°C, which triggers a second fermentation: malolactic fermentation, in which the malic acid in the wine is transformed into lactic acid. Lactic acid stabilizes the wine, allowing it to age longer.
Malolactic fermentation is a slower process, lasting up to 1 month. During this period, we monitor the temperature of the juice on a daily basis, as it gradually transforms into wine.
Fermentation is actually complete when there are less than 3 grams of sugar per litre (dry white wine category).
Then we let the wine clear naturally.
In the middle of winter, we extract the wines to make them thinner: we separate the wine from the lees.
During the first drawing, we degassed the wine (remove a little dissolved CO2 during fermentation) and oxygenated it to allow the aromas to develop.
After 6 months of aging and depending on the appellations, we start to prepare the wines for bottling.
For the first wines bottled we use the cold of winter to stabilize them. The crystals of tartar are precipitated. For longer vintages, the wines stabilize over the year.
We glue our wines with bentonite (clay). We mix the bentonite with the wine in the vat, homogeneously. The bentonite carries the proteins to the bottom of the tank. Proteins must be removed because the excess of protein in wine can create a disorder; protein breakage.
The collage makes the wine clearer.
We do not glue the Pinot Noir.
Three weeks later, we filter the wine which has become thinner. The filtration is carried out using a kieselguhr filter. The wine passes through the filtration soil and clears out. This filtration makes the wine clear: it retains the crystals and the last particles.
8 to 10 days after filtration, we proceed to bottling.
The fermentation is really finished when there are less than 3 grams of wine left, and we work with a state-of-the-art service provider who moves between different Estates with his bottling truck.
The first step is to filter the final wine.
Bottles are rinsed inside the bottling truck before being vacuum-filled with air and then capped.
We use natural cork stoppers, technical stoppers and screw caps according to the demand of our customers.
The wines are packaged in bottles of 75CL, 37.5CL or 150CL.
The first bottlings are of Petit Chablis and Chablis, for which we try to keep a certain freshness and fruit.
We carry out a longer aging for the Premiers Crus and Grand Cru which are bottled in July for part and after the harvest for the other.
For special vintages it can be much longer (Chablis Héritage: 18 months).
The wines are stored in capped bottles in our cellar for about 3 months before marketing.
Finally we proceed to the wrapping of the bottle (labels) in our labeling room. We offer different labels for France and export.
We pack the bottles dressed in boxes of 6 or 12 bottles.
OUR WINES :
LE PETIT CHABLIS 2023 :
THE VINES :
We have a small production of 0.9 hectares. The vines are located on clay-limestone soil and are about twenty years old. Our plots are located on plateaus.
We use double Guyot pruning for old vines and single Guyot for new plantings.
Harvesting is mechanical.
VINIFICATION :
The grapes are then gently pressed. Settling lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless-steel vats.
Aging continues in stainless steel vats.
The wine is bottled 6 months after harvest.
TASTING TIPS :
Dry white wine.
Best in early years. Fruity, very expressive nose with a hint of acidity on the finish.
Aging potential : Drink within 2 years
Food pairing : A perfect aperitif wine
Serving temperature : Between 10 and 12°C, 50 to 53.6°F
CHABLIS 2023 :
THE VINES :
The surface area of our Chablis parcels is 15 hectares. They are mainly located in the communes of Milly and Fleys. On average, they are around thirty years old. They are located on clay-limestone soil with north and northeast exposure.
We use double Guyot pruning on our old vines and single Guyot on our new plantings.
Harvesting is mechanical.
VINIFICATION :
The grapes are then gently pressed. Settling lasts between 24 and 72 hours.
Fermentation then takes place in temperature-controlled stainless steel tanks.
Aging continues in stainless steel tanks.
The wine is bottled between 6 and 10 months after harvest.
DEGUSTATION :
Gilbert et Gaillard tasting notes : Pale yellow color. Vegetal and fruity nose that seems very personalized. Clean attack on the palate. A fleshy wine delivering the same convincing aromas, underlined on the finish by a touch of butter. A very good vintage.
Cellaring potential : between 2 and 5 years
Food pairing : Aperitif, shellfish, fish in sauce...
Serving temperature : 10-12°C, 50 to 53.6°F
CHABLIS HERITAGE LE VIN D'EMILE 2022 :
HISTORY :
Jean-Luc Fourrey and his wife had a son in 2012, named Emile. In the year of his son's birth, Jean-Luc planted two parcels: one facing south and the other north. Emile's wine is a blend of grapes from these two plots.
THE VINES :
From two specific plots, one with a southern exposure and the second with a north-western exposure. Area: 0.9 hectares.
The vines are located on clay-limestone soil and are around ten years old.
The vines are pruned using the Guyot method.
Harvesting is mechanical.
VINIFICATION :
The grapes are then gently pressed.
Settling lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless-steel vats.
Long aging on fine lees in stainless steel tanks.
Bottling takes place 18 months after harvest
TASTING TIPS :
Dry white wine.
Wine spectator says of Vin d'Emile: An opulent, extroverted Chablis, with aromas and flavors of apricot, peach and honeysuckle. It has great impact from the start, before fading elegantly.
Cellaring potential : 2-5 years
Food pairing : Enjoy with shellfish, fish, white meats and cheese.
Serving temperature : 10-12°C, 50 to 53.6°F.
LE CHABLIS PREMIER CRU COTE DE LECHET 2023 :
THE VINES:
The surface area of our Côte de Lechet vines is 3.60 hectares. They have an average age of 35 years.
The vines are planted on clay-limestone soil. A very sunny terroir with steep slopes. Raw Kimmeridgian marl lies at the foot of the vines. The vines face south-east.
We use double Guyot pruning for old vines and single Guyot for new plantings.
Harvesting is mechanical.
VINIFICATION:
The grapes are then gently pressed.
Settling lasts between 24 and 72 hours.
Fermentation takes place in temperature-controlled stainless-steel vats.
Aging continues in stainless steel vats.
The wine is bottled between 10 and 12 months after harvest.
TASTING TIPS:
Dry white wine.
Gilbert et Gaillard says: Bright, light gold color. Great purity on the nose, which opens with meadow and white fruit aromas. On the palate, fine texture, fine balance, racy aromas and a consistent finish. A lovely wine for laying down.
Aging potential: Between 3 and 6 years.
Food pairing: Serve with fish, fine poultry, veal in sauce or the famous Chablis ham...
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
LE CHABLIS PREMIER CRU COTE DE LECHET HERITAGE L'ANCESTRALE 2022
L'HISTOIRE DE L'ANCESTRALE:
Jean-Luc created this cuvée Héritage with grapes from two parcels planted in 1969, the year of his birth.
Half of the wine is aged in Amphora.
THE VINES:
The surface area of our Côte de Lechet “Héritage” vines is 0.40 hectares. They have an average age of 55 years.
They are planted on clay-limestone soil. A very sunny terroir with steep slopes. Raw Kimmeridgian marl lies at the foot of the vines. They face south-east.
Double Guyot pruning.
Harvesting is mechanical.
VINIFICATION:
The grapes are then gently pressed.
Settling lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless-steel vats.
Aging: 50% in stainless steel vats and 50% in stoneware amphoras.
The wine is bottled 12 months after harvest.
The sandstone amphora is a technique that preserves the typicity and freshness of Chardonnay.
TASTING TIPS:
Dry white wine.
Gilbert et Gaillard says: Beautiful golden yellow color. Nose of ripe white fruit, reminiscent of apple and pear. Very aromatic on the palate, showing some signs of blossoming into a jammy fruit. The finish is punctuated by a discreet, elegant bitterness.
Wine spectator says: An elegant version, evoking flavors of melon, pear and quinine, with a citrus accent. This white fleshes out with air and gains in richness, offering floral and stony elements. It shows good balance and length.
Aging potential: 3 to 6 years.
Food pairing: Serve with lobster, seafood, fish, hard cheese...
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
CHABLIS PREMIER CRU FOURCHAUME 2023 (victim of its own success, stock is sold out)
LES VIGNES :
Small production of 0.25 hectares. Our vines were planted in 2011.
They are located on clay-limestone soil with south-west exposure. The soil is fairly deep, well supplied with water and well drained.
The pruning is simple guyot.
VINIFICATION:
The grapes are mechanically harvested. The grapes are then gently pressed. Next comes the settling process, which lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless-steel vats.
Aging continues in stainless steel vats.
The wine is bottled between 10 and 12 months after harvest.
TASTING ADVICE:
Dry white wine.
A very expressive Premier Cru in its youth, and one of the most elegant on the palate.
Cellaring potential: Between 3 and 6 years.
Food pairing: Serve with fish, shellfish with butter or cream or pan-fried scallops.
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
CHABLIS PREMIER CRU LES FOURNEAUX 2022 :
THE VINES:
Area of 26 ares. Our vineyard is 25 years old. It is located on clay-limestone soil. It receives sun all day long (south-east exposure) and is protected from north winds.
Our pruning is simple guyot.
Harvesting is mechanical.
VINIFICATION:
The grapes are then gently pressed. Settling lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless-steel vats.
Aging: 50% in stainless steel vats, 50% in terracotta amphorae.
The wine is then blended and bottled between 10 and 12 months after harvest.
TASTING TIPS:
Dry white wine.
A full-bodied wine with fine touches of minerality and yellow fruit. Long on the palate.
Cellaring potential: 3 to 6 years.
Food pairing : Serve with fish, veal, poultry in sauce or fresh cheeses...
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
CHABLIS PREMIER CRU VAILLONS 2023 :
THE VINES:
The surface area of our Vaillons vines is 2.20 hectares in Chattains and Beugnons. They have an average age of 30 years.
They are located on shallow soil with a clay-limestone subsoil, on the upper part of the hillside, with southeast exposure.
We use double Guyot pruning for old vines and single Guyot for new plantings.
VINIFICATION:
The grapes are harvested mechanically. The grapes are then gently pressed. Next comes the settling process, which lasts between 24 and 72 hours. Fermentation follows in temperature-controlled stainless steel vats.
Aging continues in stainless steel vats.
The wine is bottled between 10 and 12 months after harvest.
TASTING TIPS:
Dry white wine.
Gilbert et Gaillard: Beautiful golden yellow color. Delicate nose combining white flowers, meadow notes and a touch of minerality. Pleasant maturity on the palate, dominated by intense fruit. The finish is clean and persistent.
Cellaring potential: 3 to 6 years.
Food pairing: Serve with andouillettes or snails, fish, cheese...
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
LE CHABLIS GRAND CRU VALMUR 2023 :
THE VINES:
Small production of 0.13 hectares. The vines are 55 years old.
It is located on clay-limestone soil. Its subsoil contains a significant quantity of clay.
We use double Guyot pruning.
The grapes are harvested and sorted by hand.
VINIFICATION:
They are then gently pressed.
Settling lasts between 24 and 72 hours. This is followed by alcoholic fermentation in vats.
Malolactic fermentation and ageing take place in demi-muids (over 3 years old).
The wine is bottled 15 months after harvest.
TASTING TIPS:
Dry white wine.
A rare wine with great complexity on the palate. Magnificent floral notes
This is an exceptional wine with great ageing potential and excellent aromatic persistence. It has honeysuckle and acacia notes in its youth, with hazelnut and toasted almond appearing as it ages.
Aging potential: Around 10 years.
Food pairing: Excellent with foie gras, seafood and cheese.
Serving temperature: Between 10 and 12°C, 50 to 53.6°F.
BOURGOGNE PINOT NOIR 2022 :
THE VINES:
Small production of 0.72 hectares. The vines are 20 years old.
Clay-limestone soil.
Double Guyot pruning.
The grapes are machine-harvested with an on-board sorting table.
VINIFICATION:
Fermentation in temperature-controlled stainless steel tanks.
Aged in barrel for 9 months
The wine is bottled 10 months after harvest.
TASTING TIPS:
Dry red wine. Pinot Noir likes warm years.
Notes of red fruit on the nose. On the palate, a supple wine, easy to drink thanks to its mellow tannins.
Aging potential: 3 to 5 years.
Food pairing: Excellent with salads, pork, terrines or lamb.
Serving temperature : 14°C, 57.2°F.