Today we are in the northernmost part of Burgundy, in Chablis, one of the most prestigious wine territories in the world. Domaine Laroche is located in Yvonne-Chablis, an area renowned for its unique terroir, characterised by clay-limestone soils with sand and slate. These geological elements give Chablis wines their unmistakable minerality and freshness. The continental climate, with hot summers and cold winters, also favours a slow ripening of the grapes, enhancing the aromas and complexity of the wine. Chablis Saint Martin is made exclusively from Chardonnay grapes, the grape variety that dominates this region. Vinification combines traditional methods and modern techniques. The whole bunches are harvested by hand and subjected to gentle pneumatic pressing. The must is then left to settle for 12 hours at a controlled temperature in large tanks specially designed to speed up the process and produce a very clear must. Fermentation lasts about two weeks, again in stainless steel tanks, preserving the freshness and delicate aromas of the wine. Maturation takes at least six months during which the wine remains in contact with its fine yeasts. Only 15% of the mass is passed into 'foudres' - old oak barrels of 55 hectolitres. This passage in wood gives a slight complexity and additional structure without overpowering the wine's natural freshness. Pale gold in colour, the nose reveals young, pungent aromas with clear mineral overtones. Notes of white fruit, such as apple and pear, mingle with delicate hints of spring flowers. In the mouth, it is fresh and harmonious, with a lively acidity that perfectly balances the fruity and floral flavours. The minerality, a distinctive characteristic of the Chablis soils, comes through with elegance, making the wine balanced and fragrant.