All of Piuze’s Chablis is harvested by hand. Barrels for his 1er Cru tier are fermented and matured in used barrels for ten months. The barrels are always from vintages that have produced high-acid wines, so as to avoid tropical notes in his lean, mineral White Burgundy.
Montreal native Patrick Piuze founded his own wine label in 2008, following stints with Chardonnay-,aster Jean-Marie Guffens and the renowned Jean-Marc Brocard. He creates exceptional villages, Grand and 1er Cru wines.