This Petit Chablis is produced from a single three-hectare parcel. The 25- to 50-year-old vines thrive on the fine, chalky soils typical of the region. The minutely selected grapes undergo a delicate four-hour pressing. The juice obtained undergoes natural fermentation triggered by native yeasts, giving the wine a unique aromatic richness. The wine is matured in vats for 18 months to preserve the freshness and purity of the Chardonnay grapes. This ageing method accentuates the primary and secondary aromas, without the influence of wood. On the nose, this elixir reveals aromas of ripe fruit, typical of the appellation, enhanced by citrus notes. On the palate, it offers a lively, clean attack, succeeded by round fruit flavours and lemony notes. The long, persistent, fruity finish highlights the mineral, refreshing character of this Petit Chablis.