Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Domaine Gérard Tremblay
This is really old-fashioned Chablis. Abundant and generous, ample and persistent, the aromas and flavours develop very rapidly. Green apple, pear and tarragon are present, followed by a whisper of honeysuckle. Clean and bright on the palate with strong minerality and sparkling acidity
Cooler than the rest of Burgundy. Continental climate, warm summers and cold winters, often with sudden frosts as late as April or May.
Uses organic methods.
*Suitable for Vegans & Vegetarians
- Machine harvested.
- Straight into pneumatic press
- Juice left to settle for over 12 hours before transfer to stainless steel tanks
- Temperature controlled fermentation
- Full malolactic fermentation
- Fermentation and malolactic in stainless steel tanks.
- Vinification lasts 6 months.
Fish in sauce.