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Tight flesh, wonderfully athletic but without overdoing it. Next to the classic Chablis rigour, a silky, dense sensation is added, probably as a result of the wine's stay with the lees for several months. It is ripe but not with an intensely creamy and boringly buttery texture. Juicy citrus balances the mineral side of the wine and blends harmoniously with the acidity's momentum. It has the sharp character and intense grit that you would exactly ask for in a Chablis, just here surrounded by a "cloak" of ripeness usually found in the best premier cru of the region rather than a "humble" Chablis. Thomas Pico uses stainless steel and concrete tanks to vinify and age the Vent d'Ange, only indigenous yeasts and no batonnage with the lees. Sulphites are minimal and are only added during the bottling of the wine, which takes place 18-30 months after harvest.