Wine Article
2013 William Fèvre Petit Chablis
Last edited on 5/8/2015 by fries
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CHARACTERISTICS OF THE SOIL
Chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago). Located on either side of the Serein River.
CHARACTERISTICS OF THE SUBSOIL
Rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.
The parcels in the appellation
SURFACE AND LOCATION OF THE PETIT CHABLIS :
1000 hectares stretching from above the Grands Crus down to the neighbouring communes (Chichée, Beine, etc...).
SURFACE, LOCATION AND EXPOSURE OF THE PARCELS CULTIVATED BY DOMAINE WILLIAM FÈVRE : 7.5 hectares, situated above the Grands Crus with southwest exposure.
Production of William Fèvre’s Petit Chablis
VINIFICATION
Use of the principle of gravity so as to avoid all pumping,which could harm the quality of the wine.
Brief (1½-2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid of the grape.
Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally.
MATURING
8-10 months, in small stainless steel vats to preserve freshness.
PETIT CHABLIS
At table
CHARACTERISTICS OF THE APPELLATION : Bouquet marked by great freshness. Fruity, floral and mineral notes. A light and lively wine. FOOD-WINE MATCHES : Seafood (oysters). SERVING TEMPERATURE : 12°C-14°C.
Chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago). Located on either side of the Serein River.
CHARACTERISTICS OF THE SUBSOIL
Rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.
The parcels in the appellation
SURFACE AND LOCATION OF THE PETIT CHABLIS :
1000 hectares stretching from above the Grands Crus down to the neighbouring communes (Chichée, Beine, etc...).
SURFACE, LOCATION AND EXPOSURE OF THE PARCELS CULTIVATED BY DOMAINE WILLIAM FÈVRE : 7.5 hectares, situated above the Grands Crus with southwest exposure.
Production of William Fèvre’s Petit Chablis
VINIFICATION
Use of the principle of gravity so as to avoid all pumping,which could harm the quality of the wine.
Brief (1½-2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid of the grape.
Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally.
MATURING
8-10 months, in small stainless steel vats to preserve freshness.
PETIT CHABLIS
At table
CHARACTERISTICS OF THE APPELLATION : Bouquet marked by great freshness. Fruity, floral and mineral notes. A light and lively wine. FOOD-WINE MATCHES : Seafood (oysters). SERVING TEMPERATURE : 12°C-14°C.