Low yielding vines grow on north facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Bernard selects parcels from vines approaching a minimum age of 50 years for his Chabils Vieilles Vignes. Grapes are hand-harvested. After a short cold maceration and gentle pneumatic pressing, the wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 15% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months - the rest in stainless steel. The malolactic fermentation last up to 5 weeks.
With wonderful aromas of baked apple, the age of the vines has has added complexity, richness and depth of flavour. The palate remains nervy and fresh to the finish. This is a textured and full flavoured expression of Chablis.
The perfect match for Burgundian cheeses such as Epoisses; slightly creamy, richer meals with chicken or fish; moussaka; spinach and ricotta pie.