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.
Grape varieties:
100% Chardonnay
Vineyard region:
Domaine Laroche owns 63 hectares of 2,800 hectares of Chablis vineyard. All plots are on Kimmeridgien soil, each one bring its own stone to the St Martin cuvee. Different exposures, soils thickness, vines ages confer richness and diversity to this cuvee.
Pressing:
Whole bunches in a pneumatic press, then 12 hours settling at 12 to 15°C in specially designed wide tanks that accelerate the natural settling process, hence reducing the need for sulphur dioxide.
Yeast: Selected.
Fermentation: 14 days at 17°C in stainless steel.
Malolactic fermentation: 100%
Ageing: 6 months in 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.
Tasting
Chablis St Martin has a beautiful, transparent colour of golden green. To the nose, subtle and creamy. To the palette, a suggestion of butter with classical mineral notes and hints of hazelnut and gunpowder. Long and intense in the mouth and a supple finish.
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