Situated in the heart of Chablis on its unique sub-soil, their Domain manages 26 hectares of the loveliest terroirs spread over the four levels of appellation: Petit Chablis, Chablis, nine Premier Cru and five Grand Cru wines. They have cultivated vines in Chablis over almost four centuries, Benoît today representing the thirteenth generation of winemakers.
Vinification: Pneumatic pressing. Natural enzymatic settling for 12 to 24 hours at around 15°C then fermentation with indigenous yeasts in stainless steel vats. Systematic malolactic fermentation followed by assemblage after 8 to 10 months. Fining if necessary, light filtration and bottling.