Didier & Pascal Picq

About the domaine

The Picq family have farmed the land around the hamlet of Chichée for generations, with the single ambition of transmitting their distinctive terroir faithfully. For the two brothers – who have been at the helm for over 40 years – this has meant respecting the soil, controlling yields, preserving older vines, using natural yeast, vinifying without oak and applying only light filtration.

The domaine produces up to six different cuvées each year, all of which are fermented and aged in stainless steel; no oak is used. The result is opulent, generously flavoured Chablis, with notes of honey, citrus pith and white pepper. The exception is the Premier Cru Vaucoupin, which has a steely, mineral concentration requiring some age to bring out its full potential.

In the vineyard

As well as its small holdings in two premiers crus, the domaine has some old vines in well-sited village parcels around the hamlet of Chichée. The range of soils include pure Kimmeridgian limestone, and a blend of limestone and marl each of which imparts its own character to the wine. To control yields, they prune severely in winter and de-bud twice in spring.

In the winery

The domaine produces a number of cuvées: a Chablis blended from 12 different plots, a vielle vigne bottling from a tiny plot of 60-to-70-year-old vines, and two premier cru bottlings, Vosgros and Vaucoupin.

All wines are fermented with indigenous yeasts, and only stainless steel is used for fermentation and aging, even for the two premiers crus. All wines undergo full malolactic fermentation; no fining is applied, and only a light filtration before late bottling.