The estate is located in the village of Fleys, in the heart of the Chablis appellation. Corinne Perchaud and her husband Jean-Pierre Grossot represent the third generation of winemakers at this family estate. They have been joined by their daughter Eve.
Owner: Corinne Perchaud and Jean Pierre Grossot
Winery Philosophy: To produce exceptional Chablis wine by enhancing the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance.
The estate is anchored in the famous slopes of the village of Fleys. It was born in the 1920s thanks to the work and determination of Jean Pierre Grossot's grandparents who communicated their love of the vineyards to their children. Today they continue on the tradition of making exceptional Chablis wines.
Along with their youngest daughter Eve, the family puts all their passion at the service of vine and wine. They mainly focus on the expression of the terroirs in order to develop fine and elegant wines in full respect of the typical characteristics of the Chablis vineyards.
Winery Acreage: 44.5 acres
Varietals Produced: Chardonnay
Winemaker: Jean Pierre Grossot
They farm 18 hectares (44.5 acres) of vines: 13 hectares of Chablis AOC and 5 hectares of Chablis Premier Cru - Vaucoupin, Mont de Milieu, Côte de Tromes, Fourchaume and Fourneaux.
The vineyards of the estate are located mainly in the village of Fleys, Chichée and Fontenay near Chablis. The age of the vines goes from 5 to 45 years. Most of the vines are pruned in "Guyot double" (traditional Chablis method) and the younger vines are carved in "Guyot simple" to get adequate aeration and reduce the risk of disease.
The vineyard has been grown with sustainable methods for 20 years - soil maintenance by plowing and grassing, organic fertilizer, short pruning and debudding, minimal treatments when necessary. They moved to organic viticulture and obtained the certification in 2015.
This approach on the respect of the environment led them in 2006 to recycle the vine cuttings and use them to heat the facility with a wood boiler. Three years later, they started to produce their own fertilizer with part of this milled shoot combined with manure.
The wines are only tank fermented, except the Fourneaux that gets 25% barrel fermented wine added into the final blend. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.