The lovely Serein river winds through Chablis, with vineyards stretching out over hills and plateaux on either side of its banks.

Chablis enjoys a Continental climate; hot in the summer, with cold winters and often fearsome springtime

frosts.

The wine of Chablis is a dry, white wine, which is distinguishedby its beautiful golden color with a greenish tint. Lovely to drink
young, Chablis reaches its full potential after 3 to 5 years harvested.

While certain great vintages can be aged 15-20 years, under proper cellaring conditions.

Jean Collet has worked his land since 1952. At this time he owned 6100 square meters of wines, and began by selling his

harvest - in bulk - to negociants. However, in 1954 Jean began to bottle a portion of his harvest, and by 1959 began exporting his wine, bottled by himself,  to the United States. His choice to begin bottling and exporting the wine himself in 1959, coincides with the change in business in the wine industry, where a small producer could bottle and export on his own, and Jean took advantage of this new style of

Petit Chablis

The term " Petit " should not be taken in the pejorative sense, vis à vis quality. But in fact, "Petit" represents the first level of
Appellation d'Origine Controllee in Chablis hierarchy.

Their vines are located along the plateaux of the town of Villy, a chalky / limestone geological zone, known as the "Portlandien" stage.

Their Petit Chablis is fermented in stainless steel casks.

Essentially Petit Chablis should be drunk within 2 - 3 years after bottled, and is best enjoyed with seafood, but also makes a perfect aperitif.

Chablis

Their Chablis, fermented in Stainless Steel Casks, comes from the vines in the hillsides.

Domaine Collet Chablis is known to be a true Chablis with a hint of mineral.

Their Chablis is best enjoyed with seafood, snails or even pates and salamis.

Chablis Premier Cru

With more than 17 hectares of Premier Cru, our production of Montée de Tonnerre and Mont de Milieu is cultivated from vines found on the right bank of the Serein, which enjoy a western exposure. Whereas the vineyards of Montmains and Vaillons are found in the hills on the left bank of the Serein, and profit from a southern exposure.

Montmains is fermented in temperature-controlled stainless steel casks, but Montée de tonnerre, Mont de milieu and Vaillons are fermented in large wooden casks, traditional Burgundian barrels or oak barrels.

Their Chablis Premier Cru are at their peak 3 - 6 years after their harvest. They are characteristically fine and delicate, with aromatic richness.

Their Premiers Crus are perfectly paired with a fish course, poultry dishes in cream sauce or even a cheese platter.

Chablis Grand Cru

The Valmur, our only Grand Cru Chablis, is bottled in September. When enjoyed young, our Valmur is full-bodied yet seductive. While slow to age, our Valmur begins to open up and mature after 5 to 8 years, but could in great vintages, and under proper cellar conditions-reach its full potential many years later.

Their Grand Cru Valmur is a perfect match with shellfish, lobster, crayfish, shrimp as well as turbot or sea bass.