Chablis 1er Cru Beauroy, Domaine Passy le Clou, Descombe Family

SOIL
Clay and limestone soil (Kimmeridgian).
Continental and harsh climate with a dry and hot July.
100% Chardonnay.

VINIFICATION
Strict sorting of the harvest. Pressing is carried out using pneumatic presses (very low pressure) to avoid any risk of quality degradation. Static settling is then carried out for 24 to 48 hours. Fermentation takes place in temperature-controlled stainless steel tanks. Malolactic fermentation follows. Finally, aging on the lees lasts between 18 months and takes place partly in demi-muids.

TASTING NOTES
APPEARANCE: Golden yellow.
NOSE: Expressive, aromas of white flowers (acacia, hawthorn).
PALATE: Round, expressive, dry, and mineral.
FOOD PAIRING: White meat, frogs' legs, fish, and cheese.
SERVING TEMPERATURE: 11 - 13°C