From vines averaging 55 years old mostly selection massale plantings by Pico's grandfather around the villages Courgis and Preys, south-west of central Chablis. Vineyards are approximately 300 meters high making these two of Chablis highest altitude villages.SOILKimmeridgian, limestone, brown clay.
VITICULTURE Vineyards are farmed using organic methods. All vineyard work is done by hand. Yields are kept small at the domaine, approximately 28 hectoliters per hectare.VINIFICATIONPico uses a "champagne press" at the domaine to allow for a very slow and delicate press of the grapes.
All juice moves downstairs to the vinification settling room by gravity through a drain at the bottle of the press. All wines are fermented using only indigenous yeasts and élévage is slow and long lasting up to 14 months.
A combination of stainless steel and cement eggs are used for the Chablis AC. The juice is racked and blended and will be blended again before bottling. Each parcel is vinified separately and blended after one year of fermentation. No lees are used in the fermentation process of the Chablis AC and he bottles without fining and filtration
.AGINGAged for 14 months in a combination of stainless steel and cement eggs.
Nose expresses grapefruit and pomelo but the palate is all about stone, slate and minerals. Nice finish.