In northern Burgundy, not far from Auxerre, the Chablis appellation covers an approximately 15 kilometer radius around the village of the same name. The soil is composed of clay- limestone marls that are only found here. The grapes used to craft this Chablis at the Domaine Long-Depaquit estate come from a mosaic of terroirs which lends remarkable complexity to the wine. Chardonnay is the only grape in Chablis. The vines grow well on limestone soil, rich in shells, as the sea once covered Chablis. Long Depaquit quality comes from attention to the soil and maintenance procedures, the culture of the vine with a biological approach, harvesting by hand for fine wines, the immediate transfer after picking grapes to the winery to avoid oxidation prematurely, pressing gently in a pneumatic press to prevent oxidation of juice and herbaceous compounds, monitoring of wine so that it grows no factor which could affect the taste of the grape, and settling for a severe twenty hours to extract a liquid without undesirable elements. Fermentation takes place in stainless steel. Albert Bichot releases the Chablis about 9 months after bottling. This Chablis’ crystalline limpidity and its pale yellow color with light green highlights tell a great deal about its character which is bursting with mineral precision and finesse. Very pure nose that is typical of Chablis (white flowers, flint) opens up to a palate that boasts an elegant combination of almond notes and lovely vivacity.