Clay-limestone soils on well-exposed Chablis hillsides, farmed in a reasoned, sustainable way.
Gentle pressing. Temperature-controlled fermentation in stainless steel. No oak (except for some Grand Cru). Aged on lees.
Grand Cru Vaudésir: powerful and complex with citrus, white flowers, and flinty minerality. Full-bodied with great concentration and length.
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