Fifth generation family domaine created in 1895 overseen by Gerard’s son Lilian since the turn of the century. One of the very few organic estates in Chablis, Lilian he now only works in organic production, anxious to respond with precision and respect to the various pathologies that threaten the vine. Practices that not only do not harm the quality of the wines, but meet the growing demand from lovers of great Chablis. Depending on the vintage – 2018 for example – the addition of sulfur may be completely absent from vinification. Vinifications are carried out in stainless steel vats : each plot independently. The Chablis and the Vaugiraut will spend a total of 15 months there, while the Premiers Crus and the Grand Cru will stay there for 12 months before being racked and put in barrels for 6 months.
Alcoholic fermentation occurs naturally through the action of yeasts (known as indigenous because they are present on the berries).
Most of the vineyards are Premier Cru – the likes of Vaugiraut, Vaillons, Fourchaume, Montee de Tonnerre, Montmains, Mont de Milieu) and one Grand Cru (Les Clos). All vineyards used for village, Premier Cru, and Grand Cru wines are Kimmeridgian limestone, with the Petit Chablis on Portlandian limestone.
