Chablis Grand Cru from the Domaine Gerard Tremblay
Vinification: After pressing, the must (juice) is taken to a stainless steel vat to settling*. It is a natural settling by gravity (no enzyme added). It lasts between 12 and 24 hours. Then comes the alcoholic fermentation* and the
malolactic fermentation* which are made with temperature control. The aging lasts between 8 and 12 months in vats, of which 30% in barrels for 12 months.
Characteristics: Velvety, with its aromas of honey and ripe fruit. Its flavors are ample, long, and their intense aromas.
Aging potential: 5-15 years depending on storage location
Temperature: Between 12˚C and 13˚C
Accompaniment: Fish-based dish in sauce: Pan-fried scallops with balsamic vinegar.
Meat dish: Veal cutlet with cream.
Stocked stored in our warehouse in Derbyshire, we deliver to all of the UK
All prices include the VAT and duty