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Domaine Raveneau is definitely the most popular and sought after seal of Chablis; its bottles are an absolute rarity and all come from renowned vineyard plots. The Domaine was created in 1948, when François Raveneau consolidated his possessions with vineyard parcels of his wife's family (belonging to Dauvissat family). But there was a little prosperous period that saw the father Louis sell many of the company's properties; Chablis was going through a difficult economic period, due to increased competition from the wine region of Languedoc demand Chablis has been greatly reduced over the decimation of vineyards by phylloxera, and the interruption of production due to the Second World War. Thank God, François still saw the potential of the region and took advantage of low land prices in the 1960s and 1970s to expand the property, buying vineyards of Chablis Grand Cru classified. The fame of François quickly spread thanks to his easily recognizable style and far above the average of Chardonnay products then in Chablis. The current owner of the estate is Jean-Marie Raveneau, who began working at the estate in 1978, after studying at the Lycée de Beaune Viticultural and has assumed the role of "winemaker" full-time in 1984; his father François continued to assist him until his retirement in 1988. Jean-Marie is assisted by Bernard Raveneau, the older brother who joined him in 1995. François Raveneau passed away in 2000. the brothers Raveneau are a formidable team, working with pragmatism and humility , the nearly eight hectares of land, of which three vineyards Grand Cru (Blanchot, Les Clos, and Valmur) and six Premier Cru (Montée de Tonnerre, Les Vaillons, Butteaux, Chapelot, Mont-Mains, and Forêt); here in Chablis vines find their strength in the rich clay and limestone of the Kimmeridgian chain. In the vineyard philosophy it is sustainable and natural viticulture, harvesting is manual (almost in the minority in the region); the grapes are gently pressed with pneumatic press. The winemaking is triggered by yeasts and takes place in stainless steel where the juice rests and stabilizes. The alcoholic fermentation lasts two weeks and is followed by malolactic fermentation in barrels; The wines are aged for 18 months in old and a small part in new oak wood.