Domaine Agnes and Didier Dauvissat
Chablis Les Breches de Fye 2025
| 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 6–12 months |
- Appellation and vintage: Still white Chablis AOC 2025 in a 0.75 l bottle
- Grape variety and style: 100% Chardonnay, characterised by vibrant freshness and marked minerality
- Fyé terroir: Kimmeridgian clay-limestone marl soils with fossilised oysters
- Vinification in steel: alcoholic and malolactic fermentation in temperature-controlled tanks
- Ageing and notes: 6-12 months on fine lees; citrus and mineral notes, taut and harmonious palate
Description
What type of wine it is
The Chablis Les Brèches de Fyé by Agnès et Didier Dauvissat is a still white wine that celebrates Chardonnay within the Chablis appellation. Aged in stainless steel, with a pale gold appearance, it offers a delicate profile with distinct citrus and mineral notes. On the palate, it is full and elegant, supported by a lively freshness that leads into a rounded finish with great gustatory tension, precisely reflecting the characteristics of its terroir of origin.
Where it comes from
The grapes are grown in Fyé, Burgundy, on a south-facing slope adjacent to the prestigious Grand Cru Blanchot. This plot is rooted in Kimmeridgian clay-limestone marls, rich in sediment and small fossilised oysters. This geology imparts an exceptional minerality to the wine. Operating as an independent winemaker since 1987, Agnès et Didier Dauvissat tend the vines to deliver a pure and authentic expression of the territory.
How it is produced
Following the harvest, vinification takes place in temperature-controlled stainless steel tanks. The must completes alcoholic fermentation and malolactic fermentation, followed by racking and clarification. The wine rests during ageing on the fine lees for a period of between six and twelve months, acquiring roundness without losing its acidic drive. Cold stabilisation and light filtration precede the final bottling.
History and interesting facts
Since 1987, Domaine Agnès et Didier Dauvissat, independent winegrowers, have been cultivating ‘Le Brecce di Fyé’ on a sunny south-facing slope, located next to the prestigious Grand Cru Blanchot. This unique terroir is home to 34-year-old vines rooted in Kimmeridgian marls enriched with fossilised oysters, ensuring exceptional minerality. Through careful vinification in stainless steel and ageing ranging from 6 to 12 months on the fine lees, the approximately 24,000 bottles produced annually deliver the purest, most vibrant and authentic soul of Burgundy to the palate.
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 2025 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2025 |
| 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 interesting facts Since 1987, Domaine Agnès et Didier Dauvissat, independent winegrowers, have been cultivating ‘Le Brecce di Fyé’ on a sunny south-facing slope, located next to the prestigious Grand Cru Blanchot. This unique terroir is home to 34-year-old vines rooted in Kimmeridgian marls enriched with fossilised oysters, ensuring exceptional minerality. Through careful vinification in stainless steel and ageing ranging from 6 to 12 months on the fine lees, the approximately 24,000 bottles produced annually deliver the purest, most vibrant and authentic soul of Burgundy to the palate. |
| Origin | Fyé, Chablis (France) |
| Climate | Exposure: south. |
| Soil composition | Clay-limestone marls with marine fossils (small fossilised oysters), Kimmeridgian soils |
| Production technique | Mechanical harvesting; traditional vinification in temperature-controlled stainless steel tanks with alcoholic and malolactic fermentation; ageing on fine lees in stainless steel for 6–12 months; cold stabilisation and light filtration; bottled at the estate |
| Wine making | Mechanical harvesting followed by traditional vinification in temperature-controlled stainless steel tanks with alcoholic and malolactic fermentation; racking and fining. Ageing on the fine lees in stainless steel tanks for 6–12 months, cold stabilisation, light filtration and bottling at the estate. |
| Aging | Ageing on fine lees in stainless steel tanks for 6–12 months |
| Year production | 24000 bottles |
| Allergens | Contains sulphites |