Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran. The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine. The vines, which average around 35 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.
After picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring.
The resulting wine is fine, crisp, clean, fresh and minerally with excellent intensity and personality.
This is absolutely lovely just by itself served slightly chilled. Or you can grab yourself an anchovy pizza, albacore tuna served on a lemon drizzled green salad or asparagus with morel mushrooms