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Our Vineyard stablished in Chablis since 1980 and after working in different vineyards through France, Olivier Tricon decided to come back to help his father, who wanted to develop the bottled EE wines sale. Since we have formed a domain which is now over 40 hectares. This vineyard estate is worked in full ownership and production spreads out from Bourgogne to Chablis Grand Cru. All commercialisation is done from our wine cellar. The sales increasing progress induced us to re-examine our policy of production. We turned ourselves to buy grapes produced by other vine-grower in Chablis. Due to this, we became merchant-breeders. The grapes bought mellow during the harvesting season are pressed and matures at our cellar, so as to guarantee a constant quality and to have a full control of the production process. OUR VINEYARD Vineyard Chablis Ground Ground formed of fossils, marl & marly-limestone from upper Jurassic (Kimmeridge). Grape variety Exclusively Chardonnay for white wines Exclusively Pinot Noir for red wines Climate Hard-continental (hence the necessity of juice heating at springtime). On the other hand, the month of July is dry and hot. Climatic conditions give to the wine of Chablis some wealth in sugar and a good rate of acidity, what is essential for these types of wines. Vineyard’s life 3 till 40 years. Harvest Mechanical and partly hand-made (Grand cru) Fermentation Alcoholic fermentation :15 days, between 15 and 22° (max.) Malolactic fermentation : 4 to 5 months Vatting 9 - 12 months in stainless steel tanks. Trade 500.000 bottles 80% of the turnover abroad Asia (Japan, China...) Europe (Russia, UK, Germany, Belgium, The Netherlands, Norway...) Brazil, USA, Canada, Australia Route d’Avallon - Ferme de Vauroux - BP 56 - 89800 CHABLIS Tél. + 33 386 421 037 - Fax. +33 386 424 913 Web: www.olivier-tricon.fr – E-mail: [email protected] OUR WINES Saint-Bris A pale yellow green colour for this acidulous wine with very persistent aromas. Bourgogne Chardonnay White-gold colour with green tints and fresh fragrances. Silky in mouth. Nice aromatic persistency. Bourgogne Pinot Noir Red cherry colour with glistening tints. Cheerful and lively nose with red fruits aromas. Fresh and soft in mouth. Petit Chablis Acid and light, the Petit Chablis is very pleasant wine. It is also thirst-quenching. Chablis Limpid colour - Floral and wooded notes. Elegant and full-bodied wine, which is fleshy and fresh at the same time. Chablis Premier Cru Montmains Vigorous, fleshy and full-bodied, this wine will gently become mellow, its aromas intense and its flavour ample and long. Chablis Premier Cru Montée de Tonnerre Nice pale and clear reflection. Light and vinous aromas. Rich and nose reticent, it needs a few years to get open. Chablis Premier Cru Vaillons Rich and unctuous nose with wild mushrooms notes, fleshy in the mouth, with a steady mineral structure and a superb balance. Chablis Premier Cru Beauroy It is a perfect balance between strength and fineness, freshness and mellowness. The after- taste leaves the mouth voluptuous. Chablis Premier Cru Fourchaume It is a very nice harmony between maturity, freshness and fineness. Fresh notes, with white flowers, fresh brioche, tender vegetal. Chablis Grand Cru Les Preuses Early aromas include pear, fresh butter, lemon and lime. First-ranking wine, it is generous and intensely long. Chablis Grand Cru Les Clos Pale gold colour. Powerful nose. Dried fruit and toast aromas. Well-bodied, this wine is steady, persistent and fat. Route d’Avallon - Ferme de Vauroux - BP 56 - 89800 CHABLIS Tél. + 33 386 421 037 - Fax. +33 386 424 913 Web: www.olivier-tricon.fr – E-mail: [email protected] VINIFICATION METHODS Maturity control Evolution of the alcoholic strength Weight of the grape by sampling 200 grape berry twice a week Acidity PH (measure of the actual acidity) Harvest SO2 (sulphur) in the vineyard - 2g/hl Pressing SO2 (sulphur) in the juice - 4g/hl Enzyme addition Juice selection 2 rakings, the first being of 12 hours and the second of 24 hours Bentonite / Caseïne (fining agent) Settling of the juice till 150 to 200 N.T.U NTU = New Turbidity Unit : degree of the opacity of the juice Alcoholic fermentation Yeast addition Chaptalisation (addition of sugar) if necessary Tanks at 15°C until the wine density reach 1040 g/ml Afterwards, tanks temperature is stabilized at 20°C End of the fermentation when the density has reached 993 g/ml, Complete analysis : alcoholic strength, residual sugar, total acidity, volatile acidity, free & total sulphur, pH. Malolactic fermentation Setting off the fermentation by thermic shocks Biologic stabilizing Sulphiting - 5g/hl Chromatographic controls : full analysis + iron & copper check Stabilization by cold treatment (-4 to -5°C) Fining of the wine, with bentonite Clarification Filtration by Kieselguhr (filtering agent) Storage in stainless steel tanks Final filtration Bottling the wine If required, last check (with analysis) on protein content Cold test : 72 hours Route d’Avallon - Ferme de Vauroux - BP 56 - 89800 CHABLIS Tél. + 33 386 421 037 - Fax. +33 386 424 913 Web: www.olivier-tricon.fr – E-mail: [email protected] CHABLIS ENVIRONMENT Its ground : Mainly composed of marl and marly limestone from upper Jurassic. Its grape variety : Chardonnay. Its climate : Hard-continental (hence the necessity of juice heating at springtime). On the other hand, the month of july is dry and hot. Climatic conditions give to the wine of Chablis some wealth in sugar and a good rate of acidity, what is essential for these types of wines. 4 APPELLATIONS Petit Chablis : Mainly harvested on table-land, the Petit Chablis produces mineral and light wines. Perfectly adapted as appetizer, it should be drunk in the year. It takes up 100 hectares. Chablis : Cultivated on eastwards hillsides, the Chablis produces more full-bodied wines. It can be preserved between 2 and 3 years and is fruity flavoured. It stretches over 2500 hectares. "Premier Cru" : Mostly exposed southwards and westwards,we can count lots of named vineyards : Montée de Tonnerre, Montmains, Fourchaume, Vaillons... Its structure is deeper, so it is ageing at the best. Flavours like hazelnut, fresh butter or honey emanate from it. Its surface takes up 750 hectares. "Grand Cru" : It is found on the steep hillsides of the right bank of the river Serein. This one, an affluent of the river Yonne is irrigating the vineyard. 7 named vineyards can be characterized : Blanchot, Les Clos, Valmur, Grenouilles, Les Preuses, Vaudésir and Bougros. Noble, fine and elegant, it can be tasted 1 or 2 years after bottling and the greatest vintages can be kept till 15 years. It stretches over 100 hectares. CARACTERISTICS OF CHABLIS WINES Young, they will be fruited, mineral and acidulous. The secondary aromas will bring mentholed, dry fruit and honey flavours. An ageing "Grand Cru" will bring itself a great bouquet flavour : gingerbread and brioche tastes will mix with mushrooms and burnt sugar scents. Refined cookery will do up well with these jewels of Chablis : seafood, shell fishes or white meat in sauce. Route d’Avallon - Ferme de Vauroux - BP 56 - 89800 CHABLIS Tél. + 33 386 421 037 - Fax. +33 386 424 913 Web: www.olivier-tricon.fr – E-mail: [email protected] .
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