William Fèvre's Chablis Grand Cru "Les Preuses" probably takes its name from the deformation of the word "perreuse", meaning "stone" in Old French. The name refers to an ancient Roman road passing at the foot of this exceptional terroir. Situated on the heights of the Côte des Grands Crus, this vineyard benefits from a dense, compact clay soil resting on a limestone slab, giving the wines exceptional ageing potential.
This Grand Cru is made exclusively from Chardonnay. The Kimmeridgian marl and clay limestone soils, dating from the Upper Jurassic (160 to 140 million years ago), are rich in minerals and oyster fossils, providing the minerality typical of Chablis wines.
The grapes are harvested by hand to ensure the highest quality. Vinification uses the gravity principle to avoid harmful pumping. Short pneumatic pressing (1h30 to 2h00) enables delicate separation of the solid and liquid parts of the grapes. Very light static settling is carried out to retain sufficient fine lees to allow alcoholic and malolactic fermentation to proceed naturally.
The musts are then placed in French oak barrels (on average 6 years old) for 50-60% of the cuvée, with the remainder vinified in small stainless steel tanks. Aging lasts 14 to 15 months, including 5 to 6 months on fine lees in oak barrels, before finishing in small stainless steel vats.
The Chablis Grand Cru "Les Preuses" is distinguished by its floral nose and fruit aromas, enhanced by intense mineral notes evolving towards slightly smoky touches. On the palate, it is round, full-bodied and refined.
This wine goes perfectly with fish, shellfish, grilled seafood or seafood in cream sauce. It also goes well with poultry and white meats, grilled or in creamy sauce. The perfect match: lobster ravioli.
