For nearly a century, Dauvissat has held a steadfast reputation as one of Chablis’ great traditionalists. The torch passes from generation to generation, but the methods of winemaking and yield of stunning wines vintage after vintage continue. 

The fruit is harvested by hand and not de-stemmed; fermentation is part in enameled steel vats and part in wood, and all aging is in six to eight-year-old barrels

The estate is world-famous for their coveted Les Clos and Les Preuses, but Dauvissat loyalists know of a third prize in their portfolio: the premier cru La Forest