Chablis Eugenie Carrion
Chablis Flint, green apple, lemon, undergrowth and mushroom are the dominant aromas
on the Chablis. Notes of lime, mint, acacia are common, as is
aromas of liquorice, cut hay.
Serving temperature: 14 to 16 ° C.
The soil of the AC Chabis, are tiny oyster deposits in the rock that reminds of the sea that covered Burgundy a long time ago.
The soils date from the Jurassic, that is to say rocks 150 million years old, more precisely from Kimmeridgian. These are clay-limestone soils.
Temperature for enjoyment: 10 ° - 14 ° C
Goes perfectly with: oysters, fish sauces, poultry and veal with white sauce.
Aging potential: 4 years
Alcohol content: 12.5% vol.
Total acidity: 4.4 g / l
Residual sugar: 1 g / l
Production area: France / Northern Burgundy, Chablis.
Characteristics: Attractive yellow-gold in the glass. Complex mineral nose with citrus aromas. The wine is very elegant with good fruit and a delicately long finish, Pure class.