Yannick Cadiou,


In the 1960s, our farming family produced in the "old-fashioned" way. Production was small, but in fact very concentrated, tasty and fragrant.

It remains a family culture, with our commitment to certified organic farming since 2018.
This approach demonstrates a respectful approach to our agricultural and oenological activities.

Our vineyard. Small, two hectares, and three 100% organic wines.

Chablis  

Etiquette Chablis Yannick Cadiou
This Chablis is a selection of Chardonnay grapes grown as close as possible to the old vines that shaped the Chablis vineyard.

Chablis « La Côte d'Or »

Etiquette Chablis Yannick Cadiou
A Chablis "La Côte d'Or" which takes its name from the plot. In other words: "Land of sun", on soil of great Kimmeridgian purity.

Petit Chablis

Etiquette Petit Chablis Yannick Cadiou
My first vine planted on stony soilvery calcareous, where the white grape varieties are loaded with the minerals that will give them so much specificity.

Our work in the vineyard and the cellar



Soil preparation

"A living soil to express its terroir."
(See this wonderful book "The Hidden Life of Trees" by Peter Wohlleben, which explains how plants and soil harmonize).


The selection of the bunches
“I work here as if in a garden.” Yannick Cadiou
For the grape bunches to reach full maturity, they need a comfortable environment and their number needs to be managed.


The harvest date
"Our Palace".

Only tasting the fruit is reliable. Our palate is better qualified to assess ripeness than analytical systems.


The manual grape harvest
"Hand-harvesting brings more purity, more precision, more finesse to the wine."


Winemaking

"The less you handle the wine, the better it is."

Interventions are limited to the bare minimum in order to preserve the finesse of the Chardonnay.


Livestock farming

"A lot of patience."

Wine needs time to mature, to reveal its complexity.


"Hoping to delight your Palace"