Grapes are hand-harvested and vinified by spontaneous fermentation in stainless steel tanks. Malolactic fermentation is controlled depending on the vintage and ages 18 months on the fine lees in up to 25% new 500-liter French oak barrels.

Chablis Valmur Grand Cru sits northwest of Les Clos and features pure Kimmeridgian soil and southwest exposure. Valmur is typically firm and full-bodied, and Louis Moreau’s parcel sits at the top of the vineyard where it receives ample sun. “Valmur is low yielding, concentrated, and ripe,” says Louis Moreau, “it’s the only wine that sees a more Burgundian vinification.”