Alice and Olivier de Moor are qualified oenologists relatively new to the world of wine, having planted their first vines on their 6-hectare estate in 1988. They prune the vines hard to produce yields some 20% less than the permitted maximum and hand-harvest the entire crop. The wines are fermented in 10 year-old casks, using wild yeast, followed by a further 10 months elevage on the fine lees. They are bottled in the 15th month without cold stabilisation of filtration, but undergo a slight fining. The Chablis Bel-Air et Clardys is a blend of 2 lieux-dits planted with 12 year-old vines, with 25 centimetres of humus and limestone sub-soil. The Moors' top Chablis cuvée, La Rosette, is from a lieu-dit alongside 1er Les Beauregards, and enjoys classic Kimmeridgean limestone soil and very low yields.
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