Baudouin Millet, Owner – Grower


Here, people should be born happier and more joyful than elsewhere, because I believe happiness comes to people who are born where there is good wine.

Léonard De Vinci


This Chablis, made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats.

This wine is certified High Environmental Value (HEV).

Baudouin Millet, Owner – Grower Baudouin Millet, Owner – Grower


This Chablis offers a very beautiful light gold crystalline colour with green highlights. The nose is racy, combining minerality, floral fragrances and discreet fruit. The palate is silky, ample with good tension, delivering its chiseled notes with generosity.

The wine is both juicy and impactful; a success.

Download the technical sheet

Wine-food pairing

Share this Chablis as an aperitif, serve it with grilled fish or in sauce or with creamed white meats. We suggest pairing it with fillets of red mullet with capocollo for a delicious alternative.

We recommend you taste it between 11°C and 12°C. Easy to enjoy young, it can be kept 4-5 years.

- Aperitif

- Shellfish and crustaceans

- Grilled fish or in sauce

- Creamed white meats

Gourmet idea

Mullet fillets with crispy capocollo and asparagus

4 people

Download the recipe sheet

10 slices capocollo
250 g red mullet fillets
220 g mini green asparagus spears
5 tbsp olive oil
4 tbsp balsamic vinegar
1 clove garlic

Preheat the oven to 180°C (TH 6)
Arrange the capocollo slices side by side on the baking sheet lined with parchment paper. Roast them 5 to 10 minutes (watching closely) until they become crispy.
Submerge the asparagus in a pot of boiling water. Drain them after 3 min. of cooking; refresh them with cold water.
Separately, combine 4/5 of the olive oil, pressed garlic and the balsamic vinegar in a bowl. Place mullet fillets in bowl and coat them with the marinade. Drain them (set the marinade aside) and place them in a large non-stick pan. Cook over high heat just long enough to sear the fillets on both sides.
At the same time, brown the asparagus over moderate heat in a pan containing the remaining oil; season with salt and pepper.
Divide the asparagus between the plates; place the capocollo slices and mullet fillets on top, alternating them. Pour the marinade into the pan used to cook the mullet, heat for 30 sec. and drizzle the sauce over the plates with the mullet fillets.
This recipe also pairs nicely with the Chablis Vieilles Vignes.

Le site utilise des cookies pour vous fournir le meilleur service possible. Pour en savoir plus : Mentions légales

Je refuse

To continue your visit, you must be of legal age, authorized for the purchase and consumption of alcohol. If there is no legislation in this regard in your country, you must be at least 21 years old.

FR  | EN

Alcohol abuse is dangerous for your health. To be consumed in moderation