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Partial malolactic fermentation while maturing on lees for five months
Ideal with fish
The palate is generous and silky initially then the long line of concentration and natural acidity leads to a sustained and elegant finish
After fermentation
Chablis Le Bas De Chapelot Allegrini La Grola Partial malolactic fermentation while maturingChablis Bas de Chapelot has turned out very nicely in bottle, unwinding in the glass with notes of orchard fruit, fresh pastry, citrus oil, white flowers, peach and beeswax. Medium to full bodied, layered and textural, it's fleshy and concentrated, concluding with a long, saline finish.
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