Domaine Agnes and Didier Dauvissat
Chablis 1er Cru Beauroy 2024
| Denomination | AOC Chablis Premier Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing on the fine lees in stainless steel tanks for 6–12 months; cold stabilisation and light filtration prior to estate bottling. |
- Identity: Still white wine 2024, 100% Chardonnay, 13% vol, Premier Cru Beauroy from the Chablis region
- Kimmeridgian soil: Calcareous clays and oyster fossils, saline minerality
- Nose: Notes of citrus and Golden Delicious apple, aromatic herbs and a hint of biscuit on a mineral base
- Vinification: Temperature-controlled stainless steel, malolactic fermentation, ageing for 6-12 months on fine lees
- Palate and food pairings: Fresh with a savoury finish; perfect with fish, scallops and white meats
Description
What type of wine it is
The Chablis 1er Cru Beauroy from Domaine Agnès et Didier Dauvissat is a still white wine from Burgundy, an authentic expression of Chablis Premier Cru. Produced exclusively from Chardonnay grapes and vinified and aged in stainless steel, it is distinguished by an elegant and mineral profile. On the nose, it reveals fresh citrus fruits, ripe Golden Delicious apple, aromatic herbs and a biscuity note, while the palate reveals a vibrant freshness with hints of hazelnut and fresh butter. The savoury finish enhances the iodised character, making it ideal with saffron scallops, fish in a crust or white meats.
Where it comes from
The origins of this wine lie in Beine, in the renowned Le Beauroy plot, located on the left bank of the Serein river. The vines, grown with south and south-west exposure, overlook Lake Beine. The plants take root in Kimmeridgian clay-limestone marl soil, formed by ancient marine sediments and small oyster fossils. This specific geological composition gives the Chardonnay a marked freshness and a distinct mineral texture, clearly defining the identity of the Burgundy terroir and the close link with the natural cultivation environment.
How it is produced
The vinification process preserves the natural quality of the fruit. After the harvest, processing begins in temperature-controlled stainless steel tanks, where alcoholic and malolactic fermentation regularly take place. The wine then undergoes careful ageing on the fine lees for a period ranging from six to twelve months, an essential step to give volume and smoothness to the structure without any influence from barrels. The final stages involve cold stabilisation and light filtration, fundamental procedures before bottling to keep the aromatic purity and flavour definition intact.
History and interesting facts
Founded in 1987 in Beine, Domaine Agnès et Didier Dauvissat produces an elegant Chablis Premier Cru Beauroy originating from the left bank of the Serein river. The Chardonnay vines, planted by the family over an area of two hectares, are rooted in a unique terroir of Kimmeridgian clay-limestone marl, rich in small oyster fossils.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1987
| Name | Agnes et Didier Dauvissat Chablis 1er Cru Beauroy 2024 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Agnes and Didier Dauvissat |
| Story | History and interesting facts Founded in 1987 in Beine, Domaine Agnès et Didier Dauvissat produces an elegant Chablis Premier Cru Beauroy originating from the left bank of the Serein river. The Chardonnay vines, planted by the family over an area of two hectares, are rooted in a unique terroir of Kimmeridgian clay-limestone marl, rich in small oyster fossils. |
| Origin | Beine, near Chablis (France) |
| Soil composition | Clay-limestone marls (Kimmeridgian) with marine sediments and small fossil oysters |
| Production technique | Traditional vinification in temperature-controlled stainless steel tanks; alcoholic and malolactic fermentation; ageing on the fine lees in stainless steel for 6–12 months; cold stabilisation and light filtration before estate bottling. |
| Wine making | Traditional winemaking in temperature-controlled stainless steel tanks: alcoholic fermentation, malolactic fermentation, racking, clarification; ageing on fine lees in stainless steel tanks for 6–12 months; cold stabilisation and light filtration prior to estate bottling. |
| Aging | Ageing on the fine lees in stainless steel tanks for 6–12 months; cold stabilisation and light filtration prior to estate bottling. |
| Year production | 12000 bottles |
| Allergens | Contains sulphites |