The winemaking process, essential to revealing the full richness and complexity of the Chablis terroirs, begins immediately after the harvest when the member winegrowers press the grapes to extract the juice. And it is carried out as nearaspossible to the vines themselves to guarantee the optimal quality of the musts. La Chablisienne then takes over, carrying out the racking, fermentation(both alcoholic and malolactic) and maturing stages. Fermentation and maturing take place either in temperature-controlled stainless steel vats or in 228-litreoak barrels for certain selected wines.