Presentation
Bernard Defaix, a fourth-generation winemaker, founded the estate in 1959 with just 2 hectares of vines. Around that time, the first techniques to protect vineyards from spring frost were introduced, allowing growers to ensure a minimum annual harvest and develop stable commercial markets. Today, the estate is run by his two sons: Sylvain, who manages vinification, ageing, bottling, and order preparation; and Didier, who oversees the vineyard and estate management. Didier’s wife, Hélène, is responsible for the administrative and commercial aspects of the business.
Location
Located in the heart of the Chablis vineyard.
Terroir
The soils are very stony, offering excellent drainage and promoting the minerality typical of the region.
In the vineyard
For many years now, all our work has been geared towards sustainable and more ecological viticulture. Organic farming is the natural and logical outcome of this long-term commitment.
Harvest
Grapes are brought rapidly to the winery and pressed immediately to preserve freshness and prevent oxidation.
Winemaking
In 2004, we inaugurated a new harvest reception and pressing facility, designed to better preserve the quality of the grapes.
Harvest bins are fitted with a lower tank that collects free-run juice separately to prevent premature oxidation. Grapes are gently transferred via elevator belts to the presses.
Thanks to gentle pressing and presses with narrow trays, juice contact with air is minimized.
Alcoholic and malolactic fermentations take place in stainless steel tanks or oak barrels, depending on the cuvée.
Ageing
The wine is matured on fine lees for 8 to 12 months, depending on the vintage and the cru. Lees are regularly stirred (bâtonnage in barrel, remontage in tank) to enrich the wine’s structure and texture.
Racking begins in March with Petit Chablis and continues through the summer for the Premiers Crus.
The wines are fined for gentle clarification and then undergo light filtration before bottling — all done in-house.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 40 years old
Serving
Serving temperature: 10–12 °C
Ageing potential
Enjoy all year long
Tasting
Highly expressive, this wine offers a magnificent aromatic range while maintaining its distinctive mineral character.
Food pairings
Ideal with salmon, creamy poultry dishes, or pan-fried turbot (meunière style).
