William Fèvre owns a 2.55 hectare parcel within these 11.44 hectares situated on the heights of the Côte des Grands Crus, i.e. 22% of the total of the Grand Cru, with southwest exposure for the more northerly parcels and south/southeast for the others. Les Preuses is probably taken from the word “Perreuse” (stone), the name given to the ancient Roman road which ran below the current vineyard. Made for aging thanks to a dense, compact, clay-rich soil resting on a limestone bed.

The soil and subsoil of Les Preuses are dense, compact clay over a limestone slab, giving a Grand Cru with exceptional aging potential. Overall the appellation has chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago), rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.

Manual harvest followed by vinification with the use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged 6 years on average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats. Maturing for 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.

Floral nose, with fruity aromas enhanced by intense mineral notes and developing lightly smoky touches. Very round on the palate, both full-bodied and refined. Pair with fish, shellfish, and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce. Lobster ravioli is the perfect pairing.