37, cours Xavier Arnozan
33000 Bordeaux – France
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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.