Colette Gros Chablis Premier Cru Les Fourneaux 2020

Chablis Premier Cru Les Fourneaux is a great white wine from Colette Gros in Fleys, Chablis, Burgundy. It is obtained exclusively through the use of Chardonnay grapes which are vinified in steel; the refinement lasts 4/6 months in large barrels, and finally in the bottle for 9 months. It is an exceptional Chablis with hints of slate and flint on the nose, of flowers and fresh fruit, while in the mouth it surprises for its elegance and depth of drinkability. With this wine you will satisfy even the most demanding palates, tried with Beef Bourguignonne

Producer: Colette Gros

Chablis Premier Cru Les Fourneaux

️ Fleys, Chablis, Burgundy

Domaine Colette Gros

Chardonnay 100%

2020

️  13%

  White wine

Manual harvest, it is vinified in steel at a controlled temperature. Refines in large barrels for 4/6 months, then bottled for at least another 9 months

White floral notes and fresh fruit, especially apple, then mineral notes of slate and flint, vegetal hints

Deep and elegant sip, agile and pleasant, savory, almost lemony and persistent

Serving temperature 10°-14°

Beef Bourguignonne

For demanding guests

Fleys, Chablis

We are located in the tiny municipality of Fleys, in the magical area of ​​Chablis, North West of Burgundy, and is considered, together with the Cote de Beaune, the homeland of Chardonnay which here succeeds to express themselves at the highest levels.

Here stands Domaine Colette Gros, an 18-hectare company (of which 6 fall under the Premier Cru Chablis classification) managed by the Gautheron family, Chablis vignerons for five generations, with Alain strong> to firmly hold the reins of the company, together with his wife and the young scion Cyril.

The approach to viticulture takes place with full respect for the environment and biodiversity, we manage to harvest healthy, genuine, rich and concentrated grapes on time, harvest after harvest!
In the cellar, before making wine, a strict selection process is carried out, subsequently the bunches are destemmed, pressed and left to ferment in steel tanks at a controlled temperature.

The wine remains in contact with its yeasts for at least nine months, is then filtered and bottled.