Maison Laroche specializes in Chablis wines, where it owns 90 hectares of vines. It also uses partner winegrowers, who work throughout the year in collaboration with the Laroche teams.

Vinification
The whole bunches are crushed in a pneumatic press. The must then rests for 12 hours at a temperature between 12 and 15°C, in large vats accelerating the natural sedimentation and allowing to obtain a very clear must. The malolactic fermentation is carried out in stainless steel vats for 15 days at 16°C. Then follows the aging which will last from 4 to 6 months on fine lees in stainless steel vats.

Region: Burgundy
Appellation: Chablis AOP
Color: White

Grape variety: 100% Chardonnay
Taste: Lively and dry
Alcohol: 12°
Allergen: Sulphites

Tasting
A pale gold color. It has a fresh, lively and mineral nose. Its mouth is fresh and harmonious, perfumed with notes of white fruits.

Advice
It goes well with seafood, oysters, simply prepared fish, sole meunière and grilled turbot. This wine is consumed at 8-10°C.