The Servin family has owned vines in Chablis since 1570, but their roots go even further. Since 1998, the estate has been managed by Fran├žois, a fervent believer in the ageing capacity of Chablis. His understanding of his old vintages convinced him that malolactic fermentation and late bottling increases the ageing capacity of his wines. This is done in oak, but with great care taken to add volume and length, rather than flavor. As a result, Les Clos and Bougros are aged in barrels aged for a few years; Les Preuses, a judicious blend of barrels and stainless-steel vats; and Blanchot, a more fragile and elegant wine, is fully vinified in stainless steel. The aim is to bring out the real character of each plot. Visitors welcome.