Gérard Tremblay | Chablis Primer Cru Cote de Lechet

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

Vintage: 2017

• Mechanical harvest.
• The grapes were transferred, once harvested, by gravity into the cellar.
• Gentle pressing in a pneumatic press. 12 hours of cold settling of the juice.
• A few weeks of fermentation, using selected yeasts, in thermo-regulated stainless-steel vat.
• Filtration but no fining.
• The malolactic fermentation took place, ageing on lees lasted for between six months and one year, and took place, for 20% of the wine, in new oak barrels.
• Sulphur was added throughout the vinification of this cuvée.

Food Pairing
Shellfish, crab or lobster.