Operating in the upper echelons of the wine world, Dauvissat crafts ethereal Chardonnay from their enviously positioned vineyard holdings throughout Chablis. The practices at this top estate have barely changed since they began selling wine under their private label in the 1930s. Viticulture is as minimal interventionist as possible, with chemical treatments used sparingly – no mean feat at these latitudes. The fruit is harvested by hand and not destemmed; fermentation is part in steel vats and part in wood, and all aging is in six to eight-year-old barrels. Maturation has always taken place in oak, with the belief that it plays an essential role in the élevage of their wines.