Wine Domaine Louis Moreau Chablis Grand Cru Vaudesir 2005

For the manufacture of wine Domaine Louis Moreau Chablis Grand Cru Vaudesir traditional methods of winemaking. At the beginning of grapes subjected to mechanical harvesting and selection. A feature of the production is double malolactic fermentation, followed by intermediate maturing wine. However, part of the crop is exposed before maturation in small oak barriques and then it is added to the rest of the grapes. Therefore, the aroma of the wine Vodezir very soft. Wines produced in the Grand Cru Vodezir, which is located between the Grand Cru such as Valmur and Le Prez, are characterized by their uniformity, they are strict and at the same time are perfect in taste: the young flower they ripen well acquire a solid circular structure. Ageing potential of wine - 15 years.
Le Clos - perhaps the most famous Grand Cru Chablis, and he is known due to its climate. Wines produced in Le Clos different dry, but at the same time, generosity and power of taste.

As for the company by Louis Moreau, its history dates back to the nineteenth century, more precisely in 1814, when Joseph came to Moreau Chablis. He married the daughter of a large merchant and owner of vineyards, which soon made him a respected member of society Chablis. His son is also very beneficial married, because the family has received many lands Premiers Crus as a dowry. Over the years, ownership grew Moro, is becoming more and more land. Heavy for the family Moro were the First and Second World War, has given a new breath of Jean-Jacques Moreau, who at first was just helping his father, but soon (in 1966) became general manager. In 1994, Jean-Jacques handed over control to his son Louis, who represents the sixth generation of the Moro and operates at the moment all the winery.
Louis Moreau studied Enola and wine business in the University of California. When making decisions, it is always guided by the peculiarities of the environment Chablis and tries to find a solution as close to natural. Louis carefully examines and supervises the grape growing and wine making at all stages and constantly improve the quality of wine produced. He works closely with the other domains of Burgundy and pays much attention to modern scientific developments.