100% Chardonnay

Food pairings: An aperitif on its own, or with charcuterie, escargots, the Burgundian jambon persillé, oysters and simple seafood dishes.

Winemaking: After a slow pneumatic pressing and a cold settling of the juice, the wine is fermented and aged in stainless steel, goes through malolactic fermentation and rests on its lees before bottling, all to preserve the freshness of the Chardonnay. Every step takes place in the domaine's own cellar in Milly.

Vineyards and terroir: Unlike Vincent Dampt's Chablis, which grow on Kimmeridgian marl, his Petit Chablis comes from Portlandian limestone: hard, compact, very stony limestone with little clay, which gives a fruitier, suppler wine. Most of the fruit comes from a west-facing parcel on the plateau above the village of Fyé, about two kilometers behind the Grand Cru Les Clos, with a smaller parcel just above the Premier Cru Beauroy.

Family and history: Vincent Dampt comes from a long line of Chablis winemakers: his father Daniel Dampt and his grandfather Jean Defaix both own respected estates. He enrolled in wine school in Beaune at 14, trained in the Jura, with Leflaive in Puligny-Montrachet and in New Zealand's Marlborough, and began working with his father in 2002. In 2004 he inherited a few small plots and created his own domaine in the hamlet of Milly, on the left bank of the Serein. He is regarded as one of the young leaders of the new generation of Chablis growers.

In the pictures: Vincent Dampt; and Vincent Dampt in his vineyard (photos courtesy of Domaine Vincent Dampt / Skurnik Wines).