Color: Bright straw yellow to green gold. Fragrance: fresh bouquet of juicy citrus fruits, grapefruit, lemon, white peach, flowers and herbs. Taste: Clearly mineral on the palate, almost stony, with a lot of freshness and lively acidity, which gives the wine fullness and a racy spiciness, excellently balanced with a fine aftertaste of citrus fruits. Elegant aperitif with finger food, sushi, fresh and grilled seafood, salad with grilled shrimp or turkey breast strips, but also with ripe, not too spicy cheese. Like all wines, Guillaume Michel vinifies his Chablis from old vines exclusively in stainless steel tanks. At controlled temperatures, the musts are slowly fermented with the natural yeasts (without the addition of pure yeasts), separated into plots, the wines are blended after the spontaneous malolactic fermentation has been completed and then aged on the fine yeasts for at least six to eight months. The Chablis is then carefully removed from its lees, slowly stabilized at moderately cool temperatures, fined with bentonite if necessary and finally filled into the bottles after being lightly filtered.