# Petit Chablis GAEC des Vins (2023)

- **Producer:** GAEC des Vins Vieux José Rodrigues & Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, butter, cream

## About this wine

GAEC des Vins Vieux José Rodrigues & Fils is a family-run estate located in the heart of the Chablis region in Burgundy. This Petit Chablis represents the classic expression of Chardonnay grown on Portlandian limestone soils, which lie just above the Kimmeridgian slopes of Chablis. The Rodrigues family focuses on traditional viticulture, capturing the crisp, mineral-driven essence of the terroir. The 2023 vintage benefited from a warm growing season, yielding a wine with vibrant energy and classic cool-climate purity.

## Interesting facts

- The estate is managed by the Rodrigues family, who combine Portuguese heritage with traditional Burgundian winemaking expertise.
- Petit Chablis is grown on Portlandian limestone soils, which are younger and contain less clay than the Kimmeridgian soils of Chablis AOC.
- The 2023 vintage in Burgundy was marked by a generous harvest, delivering excellent balance between ripe fruit and classic freshness.

## Food pairing

The high acidity and crisp minerality of Petit Chablis make it an exceptional palate cleanser. It pairs beautifully with light, delicate seafood and dishes with high acidity (like goat cheese or lemon-based sauces), as the wine's acidity matches the food's brightness without being overpowered.

## Wine making process

The winemaking process for this Petit Chablis emphasizes freshness and purity of fruit. Grapes are harvested at optimal maturity and gently pressed. Fermentation takes place in temperature-controlled stainless steel vats to preserve the delicate primary aromas and high natural acidity. The wine undergoes malolactic fermentation to soften the sharp malic acidity, followed by a short aging period on fine lees in stainless steel before filtration and bottling. No oak is used.