Producer >
Domaine William Fèvre has remained faithful to its tradition of excellence by retaining the purity of terroir and adhering to rigorous and meticulous attention to details in all areas of production. The 78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines.
“Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.”
Didier Séguier – Cellar Master
Viticulture >
VINEYARD
PeGt Chablis is a perfect introducGon to the world of Chablis` fine wines. Its Portlandian
subsoil differs somewhat from other AOCs in the region. However, it sGll evokes Chablis
characteristics with lovely freshness on the palate.
Winemaking >
KNOW-HOW
HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could
harm the quality of the wine. Brief (1½-2 hours) pneumatic pressing to obtain a gentle
separation of the solid and liquid parts of the grape. Very light static settling of the juice
to preserve enough fine lees so that the alcoholic and malolactic fermentations can
occur naturally. The must is run in small stainless steel vats.
MATURING: 8 to 10 months in stainless steel vats to preserve freshness.
Chardonnay
12
FRANCE
6
Cork
William Fevre
Fact Sheet
