Domaine Agnes and Didier Dauvissat
Chablis Les Breches de Fye 2024
| Denomination | AOC Chablis |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing on fine lees in stainless steel tanks for 6 to 12 months |
- Name and vintage: Chablis AOC 2024, still white wine from Burgundy (Beine)
- Grapes and style: Organic Chardonnay, expressing freshness and authenticity
- Kimmeridgian soil: clay-limestone marl with oyster fossils, pronounced savoury character
- Vinification: temperature-controlled vats, malolactic fermentation, aged on fine lees for 6-12 months
- Serving: pale gold, citrus and mineral notes. 10-12 °C, ages 5-10 years
Description
What kind of wine it is
Agnes et Didier Dauvissat Chablis Les Breches de Fye is a still white wine that precisely expresses the character of its terroir. Produced in Burgundy from Chardonnay grapes, it presents a clear pale gold colour. On the nose, it offers a delicate bouquet, characterised by pronounced citrus notes and a distinct mineral profile. On the palate, it is elegant and harmonious, releasing a vibrant gustatory energy. Thanks to its balanced structure, it has an interesting ageing potential, making it well-suited to excellent evolution in the cellar.
Where it comes from
The vines grow in the commune of Beine, within the Chablis area in Burgundy. Here, the vineyards benefit from a favourable southern exposure, ideal for the proper ripening of the grapes. The central element that defines the identity of this wine is the presence of Kimmeridgian soils, composed of clay-limestone marl and small deposits of fossilised oysters. This specific geological matrix imparts a pronounced savoury character and linear tension to the Chardonnay. The Agnès et Didier Dauvissat estate follows the principles of organic production, working in full respect of the ecosystem to obtain authentic and rigorous fruit.
How it is produced
The production process begins with the mechanical harvesting of the grapes, which are brought to the winery for vinification in temperature-controlled steel tanks. In these vessels, alcoholic fermentation and malolactic fermentation take place in succession, crucial steps for modulating the acidic tension. Maturation continues with ageing in steel on fine lees for a period ranging from six to twelve months. This resting period ensures aromatic purity, giving depth and roundness to the palate. The wine faithfully expresses its area of origin, preserving the mineral energy of the soils.
History and Curiosities
Produced since 1987 by Domaine Agnès et Didier Dauvissat in Beine, this elegant organic Chablis AOC faithfully reflects the identity of its terroir. The 2024 vintage draws its freshness from the Kimmeridgian soils, rich in limestone marl and fossilised oysters. Thanks to skilful vinification and maturation in stainless steel on fine lees, this Chardonnay expresses a profound minerality and excellent ageing potential.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1987
| Name | Agnes et Didier Dauvissat Chablis Les Breches de Fye 2024 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Agnes and Didier Dauvissat |
| Story | History and Curiosities Produced since 1987 by Domaine Agnès et Didier Dauvissat in Beine, this elegant organic Chablis AOC faithfully reflects the identity of its terroir. The 2024 vintage draws its freshness from the Kimmeridgian soils, rich in limestone marl and fossilised oysters. Thanks to skilful vinification and maturation in stainless steel on fine lees, this Chardonnay expresses a profound minerality and excellent ageing potential. |
| Origin | Beine - Chablis (Francia) |
| Soil composition | Clay-limestone marl with small beds of fossilised oysters (Kimmeridgian) |
| Production technique | Traditional vinification in temperature-controlled vats with alcoholic and malolactic fermentation; ageing on fine lees in stainless steel tanks |
| Wine making | Mechanical harvesting followed by traditional vinification in temperature-controlled tanks with alcoholic and malolactic fermentation; ageing on fine lees in stainless steel tanks for 6 2 months. |
| Aging | Ageing on fine lees in stainless steel tanks for 6 to 12 months |
| Allergens | Contains sulphites |