Chablis Grand Cru – Blanchot
| Designation | Chablis |
| Vineyard Size | 10 ares (0.22 acres) |
| Soil type | Our parcel is planted on pure Kimmeridgien soil |
| Vine varieties | 10 ares (0.22 acres) |
| Planting density | |
| Average vine age | |
| Vine growing conditions | Organic amendment, grassing |
| Pruning method | Double Cane (Guyot Double) |
| Grape harvesting | Handpicked, like all our 1ers Crus & Grands Crus. We generally start with our Grands Crus that produce smaller but riper and more concentrated berries due to the age of the vines and their exceptional exposure to the sun. Berries are carried to the winery in small cases for smoother transport. |
| Vinification | Methods: Passage on sorting table, pneumatic pressing, cold settling. Alcoholic fermentation in stainless steel tanks done 100% and activated with natural yeast during 15 to18 days at low temperature (18°C) then 100% malolactic fermentation thanks to natural bacteria at 20°C for a few months. |
| Maturing | After one year of aging on fine lies in 100% stainless steel tank, with as few intervention as possible, 40% of the cuvée goes into 500 Liter oak barrel for 6 months. Then, both cuvées are blended together and remain in tank a few more months before the final bottling. This operation takes place 18 to 20 months after harvest. |