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|Vineyard/Cellar Practices||Sustainably Grown|
Growing up in Burgundy, Clotilde Davenne learned of the world first of all through the smells and tastes of the natural world: herbs in the meadow, vegetables in the garden, fruits in the orchard. Later in life, that olfactory sensibility informed her winemaking. Clotilde’s Chablis comes from south-facing vineyards planted in 1983, in the village of Courgis, on Kimmeridgian soils consisting of fossilized Jurassic oysters. Clotilde’s farming practices conform to the HVE (High Environmental Value) standard. Once harvested, the grapes are destemmed and fermented with indigenous yeasts in stainless steel vats before 8-12 months’ aging. The minerality of Clotilde’s Chablis recalls the oyster shells of the Paris Basin, along with notes of peach and lemon. A smooth texture on the palate, with peach and flint, leads to a delightfully long finish. Sustainably grown.