Domaine de Vauroux farms over 40 hectares around the village of Chablis, with Olivier Tricon — trained in Beaune and seasoned by stints in the Côte de Beaune, Châteauneuf-du-Pape, and Madiran — at the helm since 1998, guiding the estate under sustainable, vegan-certified viticulture. The Chablis village is assembled from multiple parcels on classic Kimmeridgian limestone marl, the ancient oyster-fossil-bearing subsoil that defines the appellation’s character, where stony, dry topsoils naturally restrict yields and concentrate flavour.

No oak touches the wine at any stage: it ferments slowly at low temperature in stainless steel, undergoes full malolactic fermentation, and rests on fine lees in tank for around nine months.