Page 17 - France Product Portfolio

Petit Chablis

Vinification – Use of the principle of gravity so as to avoid all pumping, which
could harm the quality of the wine. MATURING: 8 to 10 months in stainless
steel vats to preserve freshness

Tasting note – Bouquet marked by great freshness. Fruity, floral and mineral
notes. A light and lively wine
Food suggestions - Seafood, oysters, "Marinières" mussels.

Chablis

Vinification – Use of the principle of gravity so as to avoid all
pumping, which could harm the quality of the wine. MATURING: 8
to 10 months in stainless steel vats to preserve freshness.

Tasting note – Fleshy and elegant bouquet revealing citrus, white
fruits and flowers aromas. The mouth is fresh and supple,
underscored by mineral notes.

Food suggestions - Fish dishes, grilled or in a light sauce;
various seafood, oysters and sushi.

Chablis 1er Cru Vaillons (Domaine) – 100% owned grapes

Vinification – Use of the principle of gravity so as to avoid all pumping,
which could harm the quality of the wine. MATURING: 13 to 14 months,
of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50%
of the harvest. The end of maturation occurs in small stainless-steel vats.

Tasting note – Pronounced nose of fruit and flowers, with lovely
freshness and a few mineral touches. Generous palate, with lovely
roundness

Food suggestions - Fish, shellfish and other seafood, grilled or in a cream
The first Fèvre sauce. Poultry and white meat, grilled or in a cream sauce
vineyard to
be farmed
organically since
2006