The Domaine Barat Chablis comes from 40 year old Chardonnay vines
planted on south-facing, clay/limestone soils with Kimmeridgian and
Portlandian marl formed during the Jurassic Era.
Hand-picked grapes are transported as rapidly as possible to
the cellar. After a gentle pressing, the juice is racked for
12 to 14 hours where malolactic fermentation takes place on
the lees in temperature controlled vats. Only indigenous yeast
is used. All lots are vinitified and aged in small stainless
steel tanks, lightly fined before bottling.
Like all Barat wines, the Chablis A.C. is produced in an