Domaine Carrion Chablis 2022 750ML
Liquor and More
6670 Foothill Blvd
Tujunga CA 91042
United States
Domaine Carrion Gran Vin de Chablis – a Domaine born from one man’s passion. The estate was once the property of a wine enthusiast who originally hailed from Brittany and moved to Chablis in the 1970s after falling in love with the picturesque wine region. For nearly 30 years, he devoted himself to the property, taking great pleasure in developing it.
“Carrion” is a family name derived from the French word “carrier” – the trade nickname given to men who quarry and dress stone. The Domaine’s name is a tribute to the original estate owner’s grandmother, a native of Burgundy.
Once the grapes are harvested, they are crushed at Chapelle Vaupelteigne using a pneumatic press. The juice is then kept in thermoregulated stainless-steel tanks for 14 days to develop primary and secondary aromas. Alcoholic fermentation begins at 64°F for 14-20 days, followed by malolactic fermentation. The juice is left on the lees undergoing bâtonnage (stirring on lees in the tank) 2-3 times a week. The wine is aged on the lees until it is bottled.
Domaine Carrion Gran Vin de Chablis – a Domaine born from one man’s passion. The estate was once the property of a wine enthusiast who originally hailed from Brittany and moved to Chablis in the 1970s after falling in love with the picturesque wine region. For nearly 30 years, he devoted himself to the property, taking great pleasure in developing it.
“Carrion” is a family name derived from the French word “carrier” – the trade nickname given to men who quarry and dress stone. The Domaine’s name is a tribute to the original estate owner’s grandmother, a native of Burgundy.
Once the grapes are harvested, they are crushed at Chapelle Vaupelteigne using a pneumatic press. The juice is then kept in thermoregulated stainless-steel tanks for 14 days to develop primary and secondary aromas. Alcoholic fermentation begins at 64°F for 14-20 days, followed by malolactic fermentation. The juice is left on the lees undergoing bâtonnage (stirring on lees in the tank) 2-3 times a week. The wine is aged on the lees until it is bottled.
Domaine Carrion Chablis 2022 750ML
Domaine Carrion Gran Vin de Chablis – a Domaine born from one man’s passion. The estate was once the property of a wine enthusiast who originally hailed from Brittany and moved to Chablis in the 1970s after falling in love with the picturesque wine region. For nearly 30 years, he devoted himself to the property, taking great pleasure in developing it.
“Carrion” is a family name derived from the French word “carrier” – the trade nickname given to men who quarry and dress stone. The Domaine’s name is a tribute to the original estate owner’s grandmother, a native of Burgundy.
Once the grapes are harvested, they are crushed at Chapelle Vaupelteigne using a pneumatic press. The juice is then kept in thermoregulated stainless-steel tanks for 14 days to develop primary and secondary aromas. Alcoholic fermentation begins at 64°F for 14-20 days, followed by malolactic fermentation. The juice is left on the lees undergoing bâtonnage (stirring on lees in the tank) 2-3 times a week. The wine is aged on the lees until it is bottled.
Domaine Carrion Gran Vin de Chablis – a Domaine born from one man’s passion. The estate was once the property of a wine enthusiast who originally hailed from Brittany and moved to Chablis in the 1970s after falling in love with the picturesque wine region. For nearly 30 years, he devoted himself to the property, taking great pleasure in developing it.
“Carrion” is a family name derived from the French word “carrier” – the trade nickname given to men who quarry and dress stone. The Domaine’s name is a tribute to the original estate owner’s grandmother, a native of Burgundy.
Once the grapes are harvested, they are crushed at Chapelle Vaupelteigne using a pneumatic press. The juice is then kept in thermoregulated stainless-steel tanks for 14 days to develop primary and secondary aromas. Alcoholic fermentation begins at 64°F for 14-20 days, followed by malolactic fermentation. The juice is left on the lees undergoing bâtonnage (stirring on lees in the tank) 2-3 times a week. The wine is aged on the lees until it is bottled.