The Moreau family is keeping alive a tradition that has lasted for six generations. They own 12 hectares of Chablis Grand Cru (Les Clos, Clos des Hospices which is a Moreau family monopole, Valmur, Vaudésir, Blanchot), Chablis 1er Cru Vaillon, Chablis and Petit Chablis. The Domaine’s modern...

Harvest period from the end of August to mid-September. Soft pressing of the fresh grapes and addition of dried Zibibbo grapes. Fermentation at a controlled temperature, followed by fortification with wine rectified spirit. Aging in stainless steel vats at controlled temperature for 5...

Harvest period from mid-September, at an advanced phase of ripening. Fermentation at a temperature of 20°-22°C. Fortification with pure wine spirit until reaching the optimal strength. Aging for over 25 years in 80hl and 50hl oak barrels.

The harvest was 100% destemmed to open fermenters. After a cold soak of 5 -10 days a fast fermentation ensued. All the time being treated very gently with careful plunging twice daily. The wines were then left on skins for a further period, some cuvees pressed quickly to retain freshness and...

The harvest was 100% destemmed to open fermenters. After a cold soak of 5 -10 days a fast fermentation ensued. All the time being treated very gently with careful plunging twice daily. The wines were then left on skins for a further period, some cuvees pressed quickly to retain freshness and...

The grapes were handpicked, and the bunches were destemmed but not crushed. The whole berries then underwent a three to four-day cold maceration at 14ºC prior to fermentation in 40,000-liter tanks using native yeasts, followed by a 10-day post-fermentation maceration at 25ºC....

The grapes were handpicked, and the bunches were destemmed but not crushed. The whole berries then underwent a three to four-day cold maceration at 14ºC prior to fermentation in 40,000-liter tanks using native yeasts, followed by a 10-day post-fermentation maceration at 25ºC....

The grapes were handpicked, and the bunches were destemmed but not crushed. The whole berries then underwent a three to four-day cold maceration at 14ºC prior to fermentation in 40,000-liter tanks using native yeasts, followed by a 10-day post-fermentation maceration at 25ºC....

The grapes were handpicked, and the bunches were destemmed but not crushed. The whole berries then underwent a three to four-day cold maceration at 14ºC prior to fermentation in 40,000-liter tanks using native yeasts, followed by a 10-day post-fermentation maceration at 25ºC....