Nice mineral and slightly subdued nose of grapefruit, lime, green apple and notions of spiny berry. Tingling fresh in the mouth with a nice smokiness in the background. Noble and remarkably balanced character. Lively and long final.

Excellent with different cheeses such as Brie, Ricotta, Feta, Parmezan and of course the local delicacy: Crottin de Chavignol (Goat Cheese)! But also with shellfish, raw fish or carpaccio, king crab and other fine fish dishes.

climate

Warm temperate climate with regular precipitation. Rain falls even in the driest period.

soil

The soil of Chavignol is dominated by the famous limestone and clay deposits from the Kimmeridgian era. The same substrate that also ensures a fresh and mineral character in Chablis.

vinification

Harvest by hand. Temperature controlled fermentation on stainless steel. Maturing on its Lie for 6 months. Short ripening in the bottle after which commercialization.