Daniel-Etienne Defaix Chablis Cote de Lechet 2005
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Defaix applies some interesting techniques during the vinification process. The alcoholic fermentation occurs using natural yeasts and continues for three weeks at a temperature of 18 Celsius. The wines always go through the malolactic fermentation. The elevage takes place in stainless steel cuves. Most importantly, there is a monthly batonnage (or stirring of the lees) for an 18-month period to concentrate the aromatic intensity and to insure that the wines obtain maximum richness. The final product results in wines of extraordinary texture with the complementary feature of being quite ageworthy.
|Region||France, Burgundy, Chablis|