Chardonnay En Chalasse
An exceptional vintage on Marne and Lias clay. A great wine in the making.
Wines topped up / Vins de voile
The topping up consists of regularly filling the barrels to maintain a maximum level of the barrel in order to avoid oxidation of the wine.Indeed, the infiltration of the wine in the barrel as well as the natural evaporation requires this addition to suppress the contact with the air and its oxidizing consequences to the wine.
Produced in the Jura region where non-oiled wines are common, they can be called naturé or ouillé, which differentiates them from the famous wines made from the Savagnin grape. In the region, there is almost only this famous Savagnin grape variety (much more rarely Chardonnay) which can withstand not being oiled and produce in particular these famous yellow wines, which are called vin de voile because of the formation of this veil of yeast (called this is called vin de voile because of the formation of a veil of yeast (called a chapeau) which forms naturally above the level of the wine as it matures, and which develops that famous yellow taste with its characteristic flavours of nuts and morels.
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