Alain Geoffroy Chablis

Alain Geoffroy Chablis

GRAPE VARIETY

  • 100% Chardonnay (20-40 yrs old vines)

VINIFICATION

  • During the harvest, when the grapes arrive in the vats, we immediately press them in pneumatic presses.
  • Once pressed, the extracted juice is put into stainless steel vats for static sludge removal for 24 hours to eliminate the larger particles. After this, the wine will undergo alcohol fermentation and, a little later in the winter, malolactic fermentation. Then the wine will be kept in vats over fine lees for a few months in order to bring out all the flavors and express its complexity.
  • We monitor the natural development of the wine to bring out its full delicacy.
  • After several months of storage, the wine is prepared for bottling, which is done exclusively at the estate. All our installations comply with hygiene and safety rules. Our Chablis wines are then stored in air-conditioned buildings.

FOOD PARING

  • Can be enjoyed with oyster, small grey shrimps and prawns, langoustines, freshwater crayfish, andouillettes, pigs trotters terrine, escalope of fresh foie-gras, matured cheese, fruit tart…

TASTING NOTES

  • The nose is rich and ripe, first full of flowers then going on to reveal its fruity aromas with sweet, suave scents.
  • Its taste is very powerful with a pronounced mineral character that enhances the fruit and fine vegetal flavors.
  • Its mellowness harmonizes perfectly with its vivacity on a solid structure that illustrates perfectly the special nature of the wine.
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Product Description

WINE ESTATE

  • The Chablis vineyards are amongst the oldest vineyards in France. In the 12th century, the monks of Citeaux cultivated and carefully tended their vineyards, which produced agreeable nectar.
  • Established since 1850, the Alain Geoffroy estate is a family business growing around 45 hectares and producing Chablis wines that uphold the tradition and authenticity of the terroir: fresh and fruity wines with a great mineral imprint.
  • Today, at Domaine Alain Geoffroy, they continue to cherish their vines so that they produce wines that are not just thirst-quenchers but wines that provide everyone with pleasure.

SOIL

  • Kimmeridgian clay (Jurassic period) composed of calcareous clay and oyster fossils.