Chablis, Burgundy, France
Bernard Defaix started with 2 ha in 1959. The two sons of Bernard have been managing the domain since twenty years or so. The domain stretches over 27 hectares : Chablis Premier Cru (Côte de Lechet, Vaillons and Lys), Chablis and Petit Chablis. They believe in sustainable and more ecological farming. They are using various preparations for a biodynamic approach to give vitality for the soils, stimulate the foliage and the photosynthesis as well. The alcoholic fermentations are going on in stainless steel tanks or in oak barrels according to the cuvées. The wine stays on its fine lees during 8 to 12 months; it depends on the characteristics of each vintage and each cru. During this time, the lees can be regularly moved to give more fat to the wine if the vintage needs it: The target is to preserve the characteristics of each terroir and to let them express their great minerality.