Two young brothers Loic and Yannick Vilain have breathed new life into this 50 year old domaine in the south eastern corner of Chablis. Here the wines take on a little more fruit weight and careful viticulture is required to retain the essential minerality of the region, which is done with aplomb. The soil is well mixed limestone pebbles in heavy clay and the aspect of the vineyards is south east. The wines are hand crafted and natural yeasts are used giving the wines a delicious depth of character and charm. 

The Petit Chablis vineyards are located around the southern village of Chemilly thus projecting a slightly more fruit forward and textured style of terroir expression. The ferment is held in stainless steel vats and held on lees for 12 months. 

The Chablis vineyards are also located in Chemilly, but on higher ground and on soil with a higher degree of limestone. The vines are low yielding at 40 hl/ha and the ferments also occur in Steel vats. Only the Vaucoupin, one of the more southerly 1er Cru is fermented in oak, and raised in the same barrels over 12-18 months, resting on only the finest lees.