The quality of the soil from the kimmeridgian geological layer contains just the right amount of clay to bring the mineral character, and the substratum clay to preserve enough water and finally, a good orientation towards to the sun in a region that seldom suffers from excess heat. All the right conditions are met for the production of great Chardonnay.
Springtime frost, less fre- quent nowadays with the climate change, nevertheless remains a constant risk that conditions the viticulture. Thus the pruning takes place twice, in order to prevent early budburst that would expose them to an April frost.
Laroche Petit Chablis
Grape varieties: 100% Chardonnay
Vineyard region: 557 hectares in total. Long term supply contracts with the best local growers.
Harvest date: Mid September
Pressing: Supervised at the property of origin: whole bunches in a pneumatic press, then 12 hours settling at 12 to 15°C.
Yeast: Selected.
Fermentation: 15 days at 15°C in stainless steel tanks.
Malolactic fermentation: 100%.
Maturation: 4 to 6 months on leesin stainless steel.
Fining: Bentonite.
Bottling: Minimum filtration to preserve the maximum natural character of the wine, then bottling under low pressure on a bottling line designed to protect quality.
Vintage: Following a mild winter we had an exceptionally warm April, May was pretty poor but without frost. The flower unfurled normally even though the summer was rainy and cold. The harvest took place with good weather and without a single drop of rain. The juices are ripe, the aromas are fine and precise and with a good acidity. 2007 will produce a fine and true Chablis.
Tasting: Clear yellow. Fruity, crisp and precise Lively and mineral. Fresh finish
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