Chablis 1er Cru Côte de Léchet 2020 - Gérard Tremblay

Chablis 1er Cru Côte de Léchet 2020 - Gérard Tremblay

Great Burgundy wine from the estate

THE WINE AND THE TERROIR

• Soil: Limestone marl (Kimmeridgian) Press: Pneumatic Bücher
• Grape Variety: Chardonnay Surface: 3 ha
• Pruning: Double Guyot Age of the vines: 25 to 30 years
• Vinification: After pressing, the must (juice) is taken to a thermo-regulated* stainless steel tank for settling*. This is a natural settling by gravity (no enzyme is added). It lasts between 12 and 24 hours. This is followed by alcoholic fermentation* and malolactic fermentation* which are carried out in stainless steel tanks with temperature control. Maturing lasts between 6 and 12 months in stainless steel tanks, 20% of which are in oak barrels.
• Characteristics : Complex nose with a dominant of dried and fresh fruits. Very aromatic palate. Ageing potential: 5-15 years depending on the storage place. Temperature: Between 12˚C and 13˚C.
• Pairing: Fish-based dish in sauce: Soles meunière. Meat dish: Sautéed pork with pineapple. Dessert: Apple fondant à la Bourguignonne. persistent white fruit and goat's cheese leaves, all in the finish.

TECHNIQUES

• *Alcoholic fermentation: once the wine is in the vat, the alcoholic fermentation begins, the yeasts will transform the sugar into alcohol.
• yeasts will transform the sugar into alcohol. The ideal temperature is 20°C.
• * Malolactic fermentation: This fermentation is done by bacteria (natural or chemical) which will degrade malic acid into lactic acid, which is more flexible. We therefore have a loss of acidity. When tasted, the wine appears softer. It starts by itself if the temperature is above 18°C.
• *Settling: Settling is the clarification of a must before fermentation, by eliminating the lees. It is a stage in the production of white wines. It is carried out on the must, obtained by direct pressing, and its objective is to eliminate the coarse particles present in the juice.
• *Thermoregulation: A technique for controlling the temperature of the fermenting vats by circulating cold water in the vats with flags. The system is electronically controlled at the desired temperature. It allows temperature control and preserves the aromas of the wines.

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