Brocard's Petit Chablis is produced from a Portlandian soil which consists of limestone stratum. Vines are approximately 30 years old. After harvest, the grapes are pressed and fermentation occurs with indigenous yeasts in temperature-controlled stainless steel vats to preserve the soil's typicity, after which malolactic fermentation was completed.
Aromatically the wine is citrus fruit-forward, with notes of fresh lime juice and grapefruit, as well as notes of passion fruit. On the palate, the wine is brightly acid, with classic flavors of chalky rock and a hint of salinity.