Domaine Laroche Chablis 1er cru "Montmains"

Pressing: The grapes are harvested and sorted by hand. Whole bunches in a pneumatic press, then 12 hours settling at 12° C to 15° C (53° F to 59° F) in large vats. Fermentation: The must ferments for 3 weeks, a part in stainless steel vats and the other one in French oak barrels. Maturation: 9 months aging in the same vessel type as fermentation. The wine will then be blended and aged further on fine lees for about 8 months depending on tastings. Filtration: Minimal filtration is used to preserve and maximize the natural character of the wine.