Louis MOREAU – Chablis
| Designation | Chablis |
| Vineyard Size | 24 hectares (52.08 acres) |
| Soil type | Most of the parcels are planted on a sandy & clay soil |
| Vine varieties | - |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | Methods: We start harvesting the Chablis parcels lo-cated in Chablis, the parcels in the village of Beines needing a few more days to be ready to be picked. |
| Vinification | Once the juices are in stainless still tanks, they first go through 100% alcoholic fermentation activated with natural yeast during 15-18 days at low temperature (18°C) then through 100% malolactic fer-mentation thanks to natural bacteria at 20°C for a few months. |
| Maturing | - |
| Ageing | After a racking manipulation to take out the big-gest lies, the wine ages in tank on fine lies for at least 4 months while we practice a pumping over every week. Then it is fined before a cold filtration and bottling. This last part is done tank by tank, as soon as the bottles are sold, the rest of the wine remain-ing in tank. For Chablis, first bottling occurs in July and the vintage can stay in tank 10 months between the first and the last bottling. |