The harvest is always a critical time. The grapes must be picked when they offer the optimum combination of sweetness and acidity.

In Chablis, the winegrowers are not looking for over-ripe fruit – they want to attain that perfect balance that makes Chablis wines so unique, achieved here thanks to the particular soil upon which the vines grow and the climate in this northerly part of the Bourgogne region. The harvest is either done by hand or by machine. Then the grapes are brought to the winery for pressing. The juice is collected and alcoholic fermentation can begin. It is time for the yeasts to do their work and convert the sugar in the grapes into alcohol.