Domaine de la Motte is a 25 hectare family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef who works with his son Adrien. Their wine-making is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect particular terroirs of Chablis, with vines on both Portlandien and Kimmeridgien soil. Motte's wines are regularly chosen for the Tastevinage label - a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees celcius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and between February to March it is fined with bentonite and isinglass. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling.

Chicken with a creamy sauce, thai dishes, or fish with salad greens.