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Jérémy Arnaud, 'Vau de Vey' Chablis Premier Cru 2020
France / White

Jérémy Arnaud, 'Vau de Vey' Chablis Premier Cru 2020

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Notes from the winemaker:

"Small estate set up from scratch a little over 7 years ago in the heart of the Chablis vineyard. It is with pride and great pleasure that I present to you today my site, where you can learn a little more about my background, my philosophy, and above all, order my wines."

​Cuvee notes: "Main climate, which is on the left bank of the Serein, near the town of Beine. This pronounced climate "Vau d'Vey", "Vau de Vey" designates "the valley of the vai", "of the vay", "of the vey", from the Latin VADUM "ford, wet, marshy place". Surely because of the stream flowing below, once flooding the entrance to the valley. The vines sit on shallow/stony soil and subsoil dating from the Upper Jurassic, the Kimmeridgian. In some places, it is not uncommon to see the Marne flush. Exposed South-East, the inclination is very important, being able to reach 50%. This makes any mechanization very difficult."

Chablis Premier Cru
Kimmeridgian marl
On this plot, the harvest is manual. This allows us to sort directly at the plot. Once in the cellar, the harvest is pressed whole bunches using a pneumatic press. With low pressure rises, less than 2 bars. The duration of the pressing is modulated by tasting the must. A period of pre-oxidation follows, where the must is not sulphited, so that the aromatic compounds, which are easily oxidized, oxidize before alcoholic fermentation. This practice is used with the aim of reducing the risk of premature oxidation in the bottle, it tends to reduce the fruity side of the wine in its youth, before taking on its full extent during the aging phase. After this period, the must is very slightly sulphited (2g/Hl) and is cold-settled for 12 to 24 hours. The vinification and aging of our wines are carried out in a natural way, that is to say that no addition of enzymes / yeasts / bacteria is made. The result is a long ageing, in stainless steel vats and barrels. Aging in barrels represents 50% of the cuvée, only 10% are new barrels. The wines are not filtered. After aging for about 1 year, the wines are blended to form a single cuvée, then kept for another year before being bottled.