The winemaking process, essential to revealing the full richness and complexity of the Chablis terroirs, begins immediately after the harvest when the member winegrowers press the grapes to extract the juice. And it is carried out as near as possible to the vines themselves to guarantee the optimal quality of the musts.
La Chablisienne then takes over, carrying out the racking, fermentation (both alcoholic and malolactic) and maturing stages. We use the best equipment to ensure that every nuance and all the depth of the Chablis wines are preserved and revealed. Fermentation and maturing take place either in temperature-controlled stainless steel vats or in 228-litre oak barrels for certain selected wines.