Louis MOREAU – Chablis 1er Cru – Vaillons
| Designation | Chablis |
| Vineyard Size | 4 hectares (8.80 acres) |
| Soil type | The vineyard is planted on calcareous marls. |
| Vine varieties | - |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | 1er Cru Vaillons parcels are handpicked, like all our 1ers Crus and Grands Crus. Generally, we start in these par-cels a few days before 1er Cru Vaulignot because Vaillons pro-duces smaller but riper and more concentrated grapes thanks to the sun exposure and vines age of the parcel. |
| Vinification | Once the juices are in stainless still tanks, they first go through a 100% alcoholic fermentation activated with natural yeast during 15-18 days at low temperature (18°C) then through a 100% malo-lactic fermentation thanks to natural bacteria at 20°C for a few months. |
| Maturing | - |
| Ageing | Aging Methods: After a first racking manipulation, the wine ages in tank on fine lies for at least 6 months with a pumping over on a weekly basis. Then it is fined before a cold filtration and bottling. This last part is done tank by tank, the rest of the wine remaining in tank at least 1 year. The last tank of Vaillons 2009 was bottled in May 2012. |