Chablis Premier Cru or Grand Cru
(Very Good to Outstanding)
A light white wine from
Chablis
Summary
A crushed fruit fermentation wine, often made from fruit requiring chaptalization, and usually fermented by cultured yeast in neutral vessels (stainless). The wines commonly use malolactic conversion to reduce perceived acidity and gain texture from lees ageing. Several months of maturation in neutral vessels is common before fining, filtering, and bottling, although some producers choose to include a portion of new oak.