La Chablisienne, Chablis
The story begins back in 1923. Under the leadership of Abbé Balitrand, a number of winegrowers joined forces to better withstand the economic difficulties of the period. Together, in the middle of the Chablis vineyards, they created a cooperative winery to market their wines.
Until the mid-1950s, the members of the cooperative delivered their production to La Chablisienne, who was then responsible for creating the blends and for selling them, mainly to wholesalers.
However, La Chablisienne wanted to go much further and create a style of its own. So it was decided that the harvest would be delivered in the form of musts (unfermented juice), a particularity that has become the trademark of the house and giving it total control over the winemaking processes. There is constant information sharing between the winegrowers and the technicians, linking the quality of the musts to the parcels that produced the grapes thus ensuring the best possible technical guidance.
La Chablisienne, in true pioneer spirit, has never ceased to meet a wide range of challenges in areas as diverse as winegrowing and winemaking, human resources and marketing. It is the meticulous work of all those involved that gives wines which constantly improve with the passage of time.
The winemaking process, essential to revealing the full richness and complexity of the Chablis terroirs, begins immediately after the harvest when the member winegrowers press the grapes to extract the juice. And it is carried out as near as possible to the vines themselves to guarantee the optimal quality of the musts.
La Chablisienne then takes over, carrying out the racking, fermentation (both alcoholic and malolactic) and maturing stages. We use the best equipment to ensure that every nuance and all the depth of the Chablis wines are preserved and revealed. Fermentation and maturing take place either in temperature-controlled stainless steel vats or in 228-litre oak barrels for certain selected wines.