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The almost insolent richness of this Chablis makes it an ideal wine for an aperitif, as well as an excellent companion to fish pâté, oysters, seafood. Also does well with with roasted andouillette or snails of Burgundy with Chablis and butter persillade
This is one of the most ancient estates, in one of the oldest terroirs, in Chablis. This location was where, 1,000 years ago, monks from Pontigny originally made their selection to create the Chablis appellation.
For 4 centuries, Domaine Roy-Prevostat has been making wine, passing their methods from father to son. The current owner perpetuates the secular and familial traditions on these great monastic appellations. The working of the vines remains traditional because he believes a clean and healthy vineyard renders good quality grapes and wines.
Named for the proprietor’s two grandmothers, the domain is 28 hectares, and is planted with Chardonnay vines on Kimmeridgian soil (Jurassic period clay-limestone strata with fossilized seashells). It is situated on a hill with high slopes, exposed to the southeast. This is beneficial for Chablis wines, as it protects the vines from the chill that comes in the spring, and exposes them to early morning sunlight.