While the Premier Cru of Vaillons covers 104 hectares on the left bank of the Serein River, our parcels are 3.65 of those hectares with a southeast exposure, mainly on the Vaillons, Châtains, Mélinots and Roncières parcels.

Located on the Côte des Vaillons, this Cru has 8 distinct “lieux dits.” With a soil base more limestone than clay, sitting on hard, compact Portlandian limestone, it represents all the different types of Chablis terroir under one appellation. The soil and subsoil are chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago). Located on either side of the Serein River. Rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.

Manual harvest followed by vinification with the use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged 6 years on average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats. Maturing for 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.

A pronounced nose of fruit and flowers, with lovely freshness and a few mineral touches. Generous palate, with lovely roundness. Fish and shellfish like oysters raw or cooked, and other seafood dishes such as sautéed langoustines with citrus, poultry, or pork, grilled or in a cream sauce are ideal pairings.