Its pale gold or greenish-gold colour belies a very fresh, lively and mineral nose. There are hints of flint, green apple and lemon. Notes of lime blossom, mint and acacia are common. Ageing makes it slightly more golden and spicier. On the palate, its aromas retain their freshness and purity for a long time. Dry and perfectly refined, Chablis has a unique and easily identifiable personality.

Ageing potential: They can be kept for 5 years or more, depending on the vintage.

Food Pairings: They are drunk young (1 to 3 years) as an aperitif or at the start of a meal, but can gain complexity with age. However, it has lovely iodine aromas that go well with oysters, fish tartare, snails and charcuterie.

Ideal serving temperature: Serve between 10°C and 12°C.