"Pierre Brissy has chosen to make and age his wines without oak barrels, to preserve the freshness and the minerality make up of this dry white wine."
The soil in Chablis is known as Kimmeridgean. Located in a sedimentary basin, this low-lying zone was gradually covered by the material that today make up the soil and subsoil of this wine region. One finds subsoils of gray marl which alternate with bands of limestone, sometimes very rich in fossils of Exogyra virgula, a small oyster that is characteristic of the marl from the Middle and Upper Kimmeridgean.
A Passionate Lineage
In 2003, Bernard and Lucette Tremblay, owners of the domaine located in la Chapelle Vaupelteigne retired. To continue and develop the domaine, they chose Frédéric Gueguen, nephew of Jean Durup, first owner of Chablis with whom Frédéric learned a lot before becoming his cellar Master. The growth of the domain is nowadays still possible thanks to a newly appointed cellar master - Pierre Brissy. Pierre has chosen to make and age his wines without oak barrels in order to preserve freshness and mineral make up of this dry white wines. The new cellar master produces here Chablis, Chablis 1er Cru, and Chablis Grand Cru.