Chablis: Vinification Techniques

Question 1

What are the maximum RS/L for Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru AOPs?

Answer 1

Petit Chablis AOP: 3 g/l
Chablis AOP: 3 g/l
Chablis Premier Cru AOP: 3 g/l
Chablis Grand Cru AOP: 4 g/l

Question 2

What type of vessel are the grapes most likely transferred to when they arrive at the winery directly following harvest?

Answer 2

The grapes immediately go into the press. The must obtained is then transferred either to oak barrels or stainless-steel vats for the alcoholic fermentation to begin.

Question 3

How long does fermentation typically last for?

Answer 3

This continues for about three weeks at low temperature (between 15c/59f-18°C/64f). During this stage, the yeasts transform the sugar in the grapes into alcohol.

Question 4

When does Malolactic Fermentation occur?

Answer 4

Once alcoholic fermentation is finished, a secondary fermentation known as “malolactic” is triggered: lactic bacteria turn the malic acid naturally present in the wine into lactic acid. This process reduces the acidity of the wine and stabilizes it. The majority of Chablis wines undergo this secondary fermentation.

Question 5

What is a feuillette?

Answer 5

Feuillette: A local barrel size used as a unit of volume. In Chablis, wine transactions are based on feuillettes, barrels holding 132 liters.