The Moreau family has been settled in Chablis since 1814 and today, Louis represents the 6th generation. After he graduated in oenology-viticulture from Fresno State University (California) and worked for several wineries in California, Louis came back to Chablis and succeeded his father. Louis practices sustainable viticulture in the vineyards and he always seeks the most natural solution to preserve the quality of his vines and his grapes. Grapes for this Chablis are fermented in stainless steel tanks with 100% natural yeast over 15 to 18 days at low temperature. The wine is aged in stainless steel tanks on fine lies for at least 4 months with no exposure to wood as in the traditional style. Wine Spectator scored this 90 points saying "Round, with vibrant, underlying acidity and abundant apple, melon and lemon flavors. Reveals hints of stone and seashore as the finish lingers."