The winery was established in 1957 by William Fevre, who was a pioneer in the use of hand harvesting. Strict selection with maximum focus on quality. Gentle pressing, spontaneous fermentation and malolactic fermentation in small tanks. Kept on fine lees for some time, the wine was rested for a total of 8-10 months in tanks before bottling. Bright, clean colour, restrained floral and fruity aromas. Green apples, citrus fruit, pears and the freshness and minerality expected of Chablis.