Vincent Dauvissat
The Domaine Dauvissat has its roots around the 1920s in Chablis, although its reputation arrives thanks to Renè. In 1976, his son Vincent joined the company and leads him connected today. In addition to an organic approach of the vineyard and very low yields, the cellar techniques have remained intact: pressing and settling of the must, slow fermentation at low temperature in cement tanks, where the wine remains until after the malolactic fermentation (about a year), to then be transferred to oak barrels. Vincent today manages an almost unique heritage of vineyards, with the unreachable climates that give the wines a tense texture and acidity that has made the stamp of the Dauvissat famous all over the world.