Chablis Tete d'or

Baked fish parcels, grilled sole, roasted cod loin.

The wine is then aged for 12 months with a short period spent in French oak barrels for around 20% of the cuvée, as is the case for our Grands Crus, in order to impart complexity and richness.

The grapes are harvested by hand in order to preserve their quality and keep them intact. They are then pressed using a pneumatic press in order to extract juices that are rich in aromas. The musts are then settled at cold temperatures during one night before being vinified in stainless steel vats in order to preserve their clarity and brightness. The alcoholic and malolactic fermentations are left to take place naturally.

Domaine Billaud-Simon was founded in 1815 by Charles Louis Noël Billaud upon his return from the Napoleonic Wars. He planted vines on his family holdings, which were later expanded through the marriage of his relative Jean Billaud to Renée Simon in the 1930s. Situated behind high walls near the river Serein, the winery is now helmed by Jean’s son, Bernard. Known as one of the top producers in Chablis, Billaud Simon’s 20 hectares include vineyards in 4 of the 7 Grand Crus: Blanchots, Les Clos, Les Preuses, and Vaudésir, and four leading Premier Crus: Fourchaume, Mont de Milieu, Montée de Tonnerre, and Vaillons. They also make AC Chablis of exclusively from estate fruit in the Kimmeridgean soils surrounding their 1er and Grand Cru vineyards.