This wine, like Azo’s Petit Chablis is an overachiever. Normally held back at the winery for an extra year, it shows the captivating yeasty quality in the nose that true Chablis should have. It is both fleshy and full while retaining a solid mineral core and zesty acidity. Wines from this famous region are some of the most versatile with food, and this is no exception. Very thirst quenching, it will marry well with all seafood and poultry as well as with stronger cheese such as Gruyère or Comté.

Using only native yeasts, the grapes are pressed gently by pneumatic press, and are fermented and aged exclusively in stainless steel vats to retain the classic mineral qualities of Chablis.