Table of contents. Chablis DNA p.3 A unique territory and terroir Climats are one of Bourgogne and Chablis s wonders

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1 PRESS KIT /28

2 Table of contents Chablis DNA p.3 A unique territory and terroir Climats are one of Bourgogne and Chablis s wonders Understanding Chablis p.10 The 4 appellations of Chablis Harvesting and Vinification Food and Wine Pairing 10 key tips for storing your Chablis Chablis Key figures p.23 Chablis in Key Figures & Markets Upcoming events The Bourgogne Wine Board (BIVB) Contact and Website p.28 2/28

3 Chablis DNA 3/28

4 A unique territory and terroir Chablis, one of the 5 wine-producing regions in Bourgogne In Chablis, Bourgogne s most northern region, Chardonnay vines sink their roots deep into the claylimestone soil giving its wines the lively, mineral-driven, bone-dry qualities Chablis drinkers love. Chablis, an official denomination which can only designate a wine which originates from France, is considered the world s most mineral pure expression of Chardonnay the only authorized grape variety for its production and a prime exhibit of the idea that a good wine speaks deeply of its place of origin. Chablis is one of the easiest French wine producing region to understand, yet one of the most complex & fascinating ones. Being made from Chardonnay exclusively, Chablis wines speak deeply of their place of origin. Located just one hour from Paris region, the Chablis appellation covers more than 13,400 acres of vines & accounts for 18% of the wines produced in Bourgogne. The richness of Chablis wines is the result of the combination of a unique soil and a specific climate, a highly-esteemed grape Chablis, the most mineral pure expression of Chardonnay variety and the work and expertise of all those involved. Its mineral overtones and wonderful freshness provide it with what can only be described as elegance and purity. Did you know? Chablis is really close to Champagne, both in terms of location and climate, with harsh cold winters, spring frost and hot summers. Being at the most Northern limit of still wine production explains the perfect balance achieved by the Chardonnay grape in Chablis. Because of this geographical location, the grape is never overripe, but instead strikes a precious balance in taste between fresh and fruitful. This balance is what makes all the elegance and finesse of Chablis wines. 4/28

5 4 Appellations for an invite to purity and minerality White wines of exceptional quality, Chablis covers 4 appellations: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. Chablis soils The specific nature of the Chablis and Chablis Premier Cru appellations resides in the limestone soil formed in the Kimmeridgian period (Upper Jurassic era). The soil can be recognized by the presence of fossils of small oysters called Exogyra virgula. The Petit Chablis is situated on a more recent soil, limestone from the Portlandian period. The Chablis Grand Cru grows on steep slopes where the Kimmeridgian soil sometimes shows on the surface, thus benefiting from a very specific exposure and exceedingly rich subsoil. Village of Fleys 5/28

6 Where Chardonnay finds the greatest harmony with its terroir? A closer look at the Chablis soil Did you know /Bourgogne is the birthplace of Chardonnay Chablis, home of the best Chardonnays Chablis is celebrated around the world as some of the purest and most distinctive expressions of the Chardonnay grape. Bourgogne is the motherland for Chardonnay, America s number one selling white wine varietal, and all Chablis wines derive entirely from this grape. Chablis hills & soils are paradise for Chardonnay and the wines thrive on the region s cool weather. Chardonnay is one of the most versatile, food-friendly wines. From buttery, oaky chardonnay to crisp, mineral ones, Chardonnay has many styles. The pure Chablis style is one of the most recognized & appreciated throughout the world A specific soil, a perfectly suited climate, winegrowers who are passionate about their profession - these are the key elements which shape this unique, elegant and noble wine. 6/28

7 Climats are one of Bourgogne s wonders Terroir is the combination of grape, soil, climate, vineyard location and the human touch, all rolled into one. With the Climats, the Bourgogne region goes a step further in defining how much the place where wine is produced is important. Climats is unique to Bourgogne and refers to delimited plots. Throughout the years, Bourgogne wine producers have been strongly committed in creating awareness on how Terroir & Climats make the region s wines inimitable. Bourgogne is the only wine-growing region in the world that can legitimately claim the notions of Climats and lieux-dits, which are inseparable from its terroir, a founding element of the reputation of its wines. Climats and lieux-dits are the very expression of the construction of the Bourgogne vineyard and its appellations. They are the basis of its history, its landscapes, its economy and its expertise. It was about time that they return to the central position they deserve! Village of Viviers What is a Climat? The term Climat is typically Bourguignon, and refers to an ancestral custom. It constitutes the Bourgogne definition of terroir. The Climats are plots of land with precisely defined limits, benefiting from specific geological and climatic conditions which, when combined with human action and "translated" through a great grape variety, brought about an exceptional mosaic of hierarchically organized and worldrenowned wines. There are thus thousands of Climats in Bourgogne. Going back to as early as the 7 th century, famous crus" were recognized and quoted. For several centuries, the reputation of Bourgogne wines spread. Some wines, designated by the name of the original Climat, acquired a reputation which transcended borders. The earliest known reference to the word Climat is a Chablis Climat. The reference was found in a document written in From 1935, the INAO (Institut National des Appellations d'origine) made official the use of the term Climat and used it in its regulatory texts for all Bourgogne appellations, whatever their hierarchical level. 7/28

8 What about the lieux-dits? Since the creation of the land registry in France, the lieu-dit has designated a small piece of land whose name refers to a topographical or historical peculiarity. However, the terms Climats and lieux-dits have long since become confused in Bourgogne. In reality, there are several differences. And you can find several lieux-dits within one Climat or you can have a Climat which covers only part of a lieu-dit. The Climats of the Bourgogne winegrowing region on the World Heritage List It is with great pride that the Bourgogne Wine Board (BIVB) welcomes the UNESCO World Heritage Committee s decision to include the Climats of the Bourgogne winegrowing region on the World Heritage List. This decision recognizes the Outstanding Universal Value of Bourgogne vineyards, shaped through 2,000 years of history, and which produce wines that are recognized for their qualities around the world. 8/28

9 The 47 Climats of Chablis 9/28

10 Understanding Chablis 10/28

11 The 4 appellations of Chablis Four appellations can be found in the Chablis vineyard: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. BIVB / J.C. Servant They are defined by precise production areas and specific production conditions. The authorized yield varies by appellation, as do the minimum sugar required to be able to harvest the grapes. Logically, the higher up you go in the hierarchy, the greater the requirements. Today, the surface area defined covers 16,800 acres divided among 20 villages and hamlets along the Serein valley, on both sides of the village of Chablis. In this appellation area, 13,670 acres of vines were planted in Hectares (ha) Years Appellation Petit Chablis Chablis Chablis Premier Cru Chablis Grand Cru TOTAL Production Area (acres) 2,607 (1,055 ha) 8,884 (3,595 ha) 1,932 (782 ha) 247 (100 ha) 13,670 (5,532 ha) Production Area in 2016 During the second half of the 20 th century, the wine area, which had been small up until 1955, significantly increased. The volumes produced grew in line with this increase in surface area, with notable variations linked to climatic events (hail, spring-frost, heavy rain during blossoming). Overall, the harvest increased from 3.1 million gallons in 1982, to 6.8 million gallons nowadays (average ). 11/28

12 Petit Chablis, a fresh and generally light wine - 18% of the overall production of Chablis wines. - AOC instituted in Mainly grown on the plateau at the top of the slopes (yield is limited to 60 hl/ha). - Soils are brown & derived from hard limestones. - Generally consumed young, for example as an aperitif. - The price/quality ratio is excellent value for an entry-level wine. - Serve at F. - The wine is drunk young, ideally after 2 years. Tasting notes: - Color: a brilliant pale gold. - Nose: white flowers (may, acacia) mixed with citrusy notes (lemon, grapefruit) over a mineral base (gunflint). Notes of peach & other white-fleshed fruits. Characterized by the fruity aroma of white flowers and/or minerals depending on the area where it is produced, the age of the vines and vintage. - Palate: light, lively with a well-balanced acidity. 12/28

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14 Chablis, the largest appellation - 64% of the overall production of Chablis wines. - AOC instituted in Planted on slopes exposed to the north and east, and on the plateaus, its yield is limited to 792 gallons/acre (60hl/ha). - Offers different profiles, of which both winemaking and the specifics of the vintage play a decisive part. - A unique & readilyrecognizable personality, very dry and impeccably delicate. - Differentiate themselves through their structure, their persistent flavor and their volume on the palate. - Better suited to being aged, serve at F. - Examples of food pairing: seafood, grilled fish, poultry dishes, cheeses Tasting notes: - Color: rather light- pale gold and greeny-gold. - Nose: white flowers (may, acacia) mixed with citrusy notes (lemon, grapefruit) over a mineral base (gun-flint). Very fresh, lively and mineral with flint, green apple, lemon, underbrush and field mushroom. Notes of lime-flower, mint, and acacia occur frequently, as do aromas of liquorice & fresh-cut hay. - Palate: fresh, perky and full of juice. A long and likeable persistence leads to a smooth and serene finish. Age deepens the color and adds a note of spice to the bouquet. A Chablis vineyard - Butteaux 14/28

15 Chablis Premier Cru, the very essence of Chardonnay - 16% of the overall production of Chablis wines. - AOC instituted in Come from clearly defined areas and takes their names from that locality. - Harvested on slopes exposed to the south and to the west, the yield is limited to (766 gallons/acre) 58 hl/ha. - Diversity: some, such as Montée de Tonnerre or Côte de Léchet, are crisp with a mineral quality, moving towards the aroma of gunflint, while others, such as Beauroy or Montmains, are smoother and fruity. - Examples of food pairing: poultry or veal with white sauce, snails, cooked oysters - Good aging potential (5 & sometimes 10 years) & serve at F. There are 40 Climats of Chablis Premier Cru grouped into 17 better-known categories. MAIN CLIMAT Mont de Milieu Montée de Tonnerre Fourchaume Vaillons Montmains Côte de Léchet Beauroy Vaucoupin Vosgros Vau de Vey Vau Ligneau Les Beauregards Les Fourneaux Côte de Vaubarousse Berdiot Côte de Jouan Chaume de Talvat Tasting notes: OTHER CLIMATS Chapelot, Pied d Aloup, Côte de Bréchain Vaupulent, Côte de Fontenay, Vaulorent, L Homme Mort Châtains, Beugnons, Les Lys, Mélinots, Les Epinottes, Roncières, Sécher Forêts, Butteaux Troësmes, Côte de Savant Vaugiraut Vaux Ragons Côte de Cuissy Morein, Côte des Prés Girots Less used The first acknowledgement on paper of «Climat» in Bourgogne in 1537 and it was a Chablis climat. - Color: pale gold. - Nose: the full extent of its aromatic potential isn t instantly apparent, a little airing is needed. - Palate: well-built & long in the mouth mineral & tight in their youth and developing delicate & subtle aromas with age. 15/28

16 Chablis Grand Cru, inimitable & one of Chablis treasures - 2% of the overall production of Chablis wines. - AOC instituted in Covers a 100-hectare area, made up of 7 "Climats". - With a yield limited to (713 gallons/acre) 54 hl/ha, Chablis Grand Cru is harvested exclusively in the villages of Chablis and Fyé and on the hillsides of the right bank of the river Serein. - Examples of food pairing: all types of lobster dishes, foie gras, poultry and white meat with cream and mushrooms, raw fish or fish cooked - Soils: vines grow on Marls & Kimmeridgian limestones containing tiny fossilized oysters. The 7 Climats: Blanchot - floral, smooth and pleasing Bougros full-bodied, mineral and supple Les Clos - mineral, powerful with a great potential for ageing Grenouilles - floral, fruity, full-bodied and viscous Preuses - persistent and elegant, excellent for keeping Valmur - mineral, fruity, well-balanced Vaudésir crisp, floral, full-bodied Tasting notes: - Color: pure green-gold, evolving to a light yellow with age. - Nose: intense mineral scents, lime flowers, dried fruits, almond and a discreet touch of honey. Field mushroom gives a strong characteristic touch. - Palate: a perfect balance between fat & acidity & liveliness and dryness. 16/28

17 BIVB / MONNIER H. Harvesting and Vinification The harvests and the vinification process are key stages in the elaboration of Chablis wines. The work of the Chablis winegrowers is guided by strong values: respect of the land, the vines and the environment. Indeed, this essential concept guarantees the quality and unique character of Chablis wines, as well as their international reputation. The harvest Harvesting takes place between September and October, when the grape reaches the desired degree of maturity, and when, after a year of labour and tending the vines, the winegrowers finally reap the rewards. There are two methods for harvesting: manual and mechanical. The winegrowers themselves use manual harvesting, which provides a rigorous selection of grapes. Each year, visitors from the four corners of France and the continent come to share the pleasure of collective harvests. Mechanical harvesting can also be carried out using high-clearance tractors which, when used and well adjusted, allow a high level of reactivity and a qualitative harvest as they are well suited to the Chardonnay grape. Vinification Vinification covers a number of mechanical, microbiological and biochemical processes. Although the quality of the wine depends on the terroir, it also depends on the quality of the harvest, the respect of rigorous rules of hygiene and the vinification techniques used. Upon their arrival in the winery, the grapes are taken to the wine-press. The resulting product is then divided into oak barrels or stainless steel vats. From this point, the alcoholic fermentation can begin and is carried out over two to three weeks at a low temperature (between 59 F and 64 F). During this fermentation, the yeast converts the sugar of the grape juice into alcohol. Once this fermentation is complete, the malolactic fermentation begins: lactic bacteria transform the malic acid present in the wine into lactic acid. Thus, they reduce acidity and stabilize the wine. Once the fermentation is over, the wine maturing begins, either in the vat or in the barrel, depending on the type of wine desired. This period varies on the winegrowers and the desired result. Then, different wine combinations can be made to obtain wines with the better equilibrium depending on the profile and the expected aging capability. 17/28

18 Food and Wine Pairing Petit Chablis Best served chilled, Petit Chablis is particularly suitable as an aperitif, or simply on its own. A convivial wine for simple pleasures! Chablis Chablis is a perfect accompaniment to seafood or grilled fish and an ideal partner for oysters. But that s not all. It can also accompany goat cheese as well as being the perfect partner for white meats and roast poultry. Chablis Premier Cru Its purity, sophistication and nobility are a perfect match for a wide range of flavors. Chablis Premier Cru can accompany poultry or veal with white sauce, pork sausage, snails, cooked oysters or more traditionally, Chablis ham. It is ideal with hard cheeses and Bourgogne cheeses like Epoisses, but it is also wonderful with warm asparagus, rabbit, crab, scallops and poached fish. Chablis Grand Cru Chablis Grand Cru is a perfect match for all types of lobster dishes, foie gras, poultry and white meat with cream and mushrooms, raw fish or fish cooked with cream or butter. Suggestions for perfect matches Gougères au Comté (cheese puffs) Curly endive salad and coloured vegetables Salmon tartar, cream of watercress and straw potatoes Savory scallops Creamy chicken fricassee and truffles 18/28

19 10 key tips for storing your Chablis To conserve all its aromas and provide it with the best ageing conditions, there are a few rules to observe: It is essential to keep wine in a horizontal position to prevent the cork from drying out. The wine should be stored in a cellar. This may be an underground cellar or a garage. Wherever your wine is stored, it is of utmost importance to respect the conditions set out below. A good bottle cellar should be dark and not subject to any vibrations. Light spoils wine (the light bulb in your cellar should be of low intensity). The further below ground the cellar, the more the wine should be protected from vibrations (in particular washing machines and underground transport networks in cities). The ideal temperature of the cellar is between 50 F and 54 F. The cellar should be stable as changes in temperature spoil the ageing of wine. Above 57 F, wines change more quickly (oxidation, premature ageing). The hygrometry (level of moisture in the air) is another important factor when storing wine. It should be regulated according to the temperature between 70% and 80%. There should not be any chemical products (hydrocarbons, paint, products for treating wood etc.) in the same space. The bottles are laid down in the cellar and piled in racks or pallets. It is important not to use boxes as they absorb moisture, which is essential for storing wine. The length of time the wine should be stored depends on each appellation. A Petit Chablis can be drunk within 2 years, while a Chablis or Chablis Premier Cru will reach its peak after 5 to 10 years. And a Chablis Grand Cru will be best appreciated at least 10 to 12 years after harvest, depending on the vintage. It is not uncommon to live a wonderful sensorial experience with a Chablis Grand Cru after a 15, 20 or even 30-year ageing period. The smaller the bottle, the quicker the wine ages. The period of conservation for a half-bottle will therefore be shorter than for a magnum. To facilitate management of the cellar, it is recommended that you keep a cellar book. If you have over 300 bottles, this book will help you to manage and optimize your bottle rotation. 19/28

20 How to read a label Domaine Name Country of Origin, for the export market Vintage Volume of wine in the bottle Alcohol «Bottling in the domaine» Lot number Appellation Name/corporate name and address of the bottler Allergens Mandatory terms in gold color 20/28

21 The History of Chablis The name Chablis stems from two Celtic words: CAB, signifying house and LEYA, meaning near the woods. For as long as can be remembered, it seems that man has always liked to live in this little corner of Bourgogne. Traces of a Neolithic village prove it. More recent remains have been discovered of a fortified farm from the Gaul era when vines were probably already present. Village of Chemilly-sur-Serein In the XII th and XIII th centuries, Chablis saw the construction of the Collégiale Saint Martin, the church of Saint Peter (St Peter was the Patron Saint of Chablis), the Hôtel Dieu, the Priory of Saint Cosme, the Petit Pontigny and in 1331 the Petite Arche du Pont. In 1478 an important event took place: Pierre Lerouge established France s 5 th printing works in Chablis. By 1537, Chablis counted 4,000 inhabitants, and its wines enjoyed a strong reputation all over France. At the end of the XIX th century, the vineyard was hit by phylloxera and mildew. That difficult situation was then exacerbated by the loss of over a hundred young men during the First World War. Everything had to be recreated, but the unremitting work of the winegrowers allowed the vines to flourish once more. They relied on both a fungicide known as Bordeaux mixture to combat mildew, as well as a process which involved grafting the Chardonnay seedlings (known as Beaunois) onto American rootstocks, which were resistant to this insect. After the German bombing on June 15 th 1940, which destroyed 247 houses in the town centre, the first wine festival in 1949 marked Chablis renaissance. It was only after the introduction of mechanization in 1955, and heating in the vines after the big spring frost in 1957 that the vineyard really developed again, leading up to the generous 1970 vintage which finally enabled Chablis to regain wealth. 21/28

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23 Chablis Key figures 23/28

24 This trend is accompanied by an increase in the number of qualified sommeliers present in these establishments. Restaurants of this kind can be found on the East Coast, in Florida, California, Louisiana (New Orleans) and Nevada (Las Vegas). The growth of up-market French-style restaurants helps promote the consumption of French wines, and Chablis in particular (2015 survey). 24/28

25 2016 vintage: surpassed volume estimates and remained qualitative In Chablis, 2016 will forever be engraved in people s memories. The oldtimers say they have never experienced such a succession of climatic incidents. Even if, in this northern vineyard, professionals typically expect these types of hazards, their frequency and breadth this year were unprecedented. However, a few months after the harvest, the vineyard has caught its breath: volumes, although decreased, are higher than expected and, above all, the quality is there! Even if the quantity of grapes harvested didn t come close to the maximum, the actual volume reached values above the first estimates, with hl, which is 63% of the production potential ( hl). This is reassuring news for professionals and lovers of Chablis wines. Thus, thanks to everyone s work and to a benevolent summer, Chablis wound up with a Happy Ending, as Christophe Tupinier summed it up in the magazine Bourgogne Aujourd hui. He describes "a vineyard shattered by spring storms, put back on track by a beautiful summer. At harvest, the quality is good, it is the quantity that is lacking. " The VCI, Volume Complémentaire Individuel (see below), fully played its role this year. It partially mitigates the losses of a crop that was eventually reduced by half in The VCI, a highly supervised reserve system, was set up precisely to compensate for the drop in volume during harvest deficits. This means you ll surely see Chablis wines for sale on the market! On the vinification side, the fermentations went well. Today, wines are showing notes of white fruit, apple, pear and citrus fruits. The mouth feel is supple but retains freshness; it expresses itself with a touch of finesse. The aging process is beginning. It will be important. For this 2016 vintage, more than ever, each winegrower s blood, sweat, and tears are inextricably in their wines, testament to the trials of a very special year. Production volumes declared in 2016 (in hl) Harvest VCI 2015 Volumes declared in 2015 Petit Chablis Chablis Chablis Premier Cru Chablis Grand Cru Total What is the Volume Complémentaire Individuel (VCI)? The VCI is a highly supervised reserve system, which allows the producers who use it to have an individual volume available that can be used in the event of a deficient harvest. It is a volume control tool put on the market, which avoids the offer of Chablis wines "to see-saw" and which allows to maintain control of prices, and at the same time secure the viability of viticultural farms. To find out more about the VCI, go to the press room on the website 25/28

26 Upcoming Events October 21 rst to 22 nd, 2017 The Fête des Vins de Chablis was launched in 1949, and every year, on the fourth weekend of October, celebrates the wines of Chablis and the new vintage. It brings together several thousands of visitors including wine lovers, professionals, connoisseurs and newcomers to the world of wine. A wide range of events are organised: tasting of the different levels of appellation offered by some 40 producers, the induction of new members of the local brotherhood, stands run by local food producers, walks in the vines, and activities for children. February 3 rd and 4 th, 2018 in Viviers: The Saint-Vincent Tournante festival in Chablis Chablis and the surrounding area celebrate the patron saint of winemakers over the course of an entire weekend. On the agenda: wine tastings, street theatre, concerts and street musicians. The Saint-Vincent tournante festival takes place in a different village each year. Wine Tourism Through its wine route, which uncovers the terroir and the vineyards, allows for visiting cellars, tasting sessions, eco-museums and permanent exhibitions, cookery and wine tasting lessons, flower-arranging workshops the Yonne constantly strives to share its wealth with you. The Yonne Wine Road (260 km long) takes visitors to picturesque villages and must-see tourist and cultural sites, combining charm, gastronomy and the chance to meet winegrowers who are passionate about their profession. A Tourism label for the Chablis winegrowing area This Vignobles & Découvertes label was launched in 2009 to promote wine-themed tourism. Attributed for a period of three years to a winegrowing area, it highlights tourism and wine-related destinations offering a full range of quality services including accommodation, places to eat, cellar visits and events that help tourists plan their trips more easily. The Chablis winegrowing region has enjoyed this classification since /28

27 The Bourgogne Wine Board (BIVB) Created in 1989, the Bourgogne Wine Board (BIVB), a professional organization, is the voice of Bourgogne s wine producers and merchants. The BIVB aims to promote Bourgogne wines in France and abroad and to enhance what makes Bourgogne so unique: its terroir, its men & women, and the winegrowers touch. The headquarters of the BIVB are located in Beaune and the BIVB has two branches (Mâcon and Chablis). Chablis, one of the key vineyards in Bourgogne With some 72,700 acres of vines in production classified as Appellation d Origine Contrôlée (A.O.C), and a harvest volume of some 39 million gallons (1.5 million hectoliters) (that is 203 million bottles sold), the Bourgogne vineyard spans 5 key production regions. From north to south: Grand Auxerrois, Tonnerre, Joigny and Vézelay; Côte de Nuits, Hautes Côtes de Nuits and Châtillonnais; Côte de Beaune and Hautes Côtes de Beaune; Côte Chalonnaise and Couchois and lastly, le Mâconnais. Presentation The Bourgogne wine board is a professional organization (law of 1901) which brings together all of the winegrowers, cooperative members and traders of Bourgogne. It is managed by elected representatives. An inter-professional body subject to the economic and financial control of the State, its scope of action covers all of the Appellations d Origine Contrôlée of Bourgogne. What is the permanent organization? - The members of the Technical and Quality division aim to improve the quality of Bourgogne wines, while simultaneously promoting the respect of the environment. - The aim of the Markets and Development division is to better define Bourgogne s markets to streamline the BIVB s communication strategy and to help the companies in their sales approach. - The Communication division ensures the promotion of Bourgogne wines in France and abroad. It supports the sector s companies in marketing Bourgogne wines and helps consumers and wine decisionmakers to improve their knowledge and appreciation of Bourgogne wines. - The Administrative and Financial divisions work to ensure the smooth functioning of the organization. Its missions The BIVB represents and defends the interests of Bourgogne wines and the winegrowing and trade professionals. It defines the policy of Bourgogne wines in technical, economic and communication terms and conducts actions in line with this policy. 27/28

28 Contacts and #purechablis vinsdechablis For media queries imagery, samples, or interviews with the Chablis Commission, please contact: Françoise Roure, Marketing & Communications Manager, BIVB, - +33(0) Crédits photos : BIVB, DR, J. Gesvres / BIVB, H. Monnier / BIVB, JC Servant / BIVB, J. Gesvres / Office du Chablis, Atelier des Chefs / BIVB, Bourgogne Aujourd hui / BIVB, Ibanez A / BIVB 28/28