Domaine de Chaude Écuelle

Country:

France

Burgundy-Chablis

Region:

Domaine de Chaude Ecuelle (= meaning "hot bowl"), owes its name to the tradition of vineyard workers warming up their meals in terra-cotta bowls out in the vineyards, is a small family estate managed by the VILAIN family for the last several generations.
The VILAIN brothers Henri and Clovis, born in 1907 and 1911, were growers who sold the wine in bulk. The family’s next generation, Gabriel and Lucette started bottling and selling the wine under their own labels. History and tradition remains important, to this day some parcels bear the names of those who planted it: plot “Henri” and plot “Clovis”.
Claire and Gerard VILAIN, the current owners, work and manage the Domaine with their children Marianne, Marie-France, Guillaume and Jeanne. All the work in the vineyards and cellar is made solely by the family.
The vineyards are all planted on the typical Chablis soils, made up of clay-limestone marls from the Kimmeridgien geologic time period. Rich in fossils including some small shells which testify to the presence of salt water in that area millions of years ago, undoubtedly explains where the Chablis wines get their mineral, iodized character from.

Our Wines

Petit Chablis

2019

100% Chardonnay from 30 yrs old vines planted on clay-limestone marls. Fermentation in temperature-controlled stainless steel vats with complete malolactic fermentation. Aged for 18 months in stainless steel, on fine lees.

Chablis

2018

100% Chardonnay from 40 yrs old vines planted on clay-limestone marls located around the Domaine. Fermentation in temperature-controlled stainless-steel vats with complete malolactic fermentation. Aged for 18 months in stainless steel, on fine lees.

Chablis 1er Cru 'Vaillons'

2018

100% Chardonnay from 60 yrs old vines planted on clay-limestone marls located on the southeastern slopes of the Serein river’s left bank. Manual harvest in small cases, fermentation in temperature-controlled stainless-steel vats with complete malolactic fermentation. Aged for 18 months in stainless steel, on fine lees.

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