Since 1931, Dauvissat has been selling wine under their own label and they remain one of Chablis’ great traditionalists. As the torch has been passed down from generation to generation, little has changed here—the practices are still classic and remarkably similar to those used chez Raveneau. If anything, the wines have become increasingly profound since Vincent Dauvissat joined his father, René, in the 1970s. Vincent prefers natural farming, using vine treatments sparingly, if at all. The fruit is harvested by hand and not de-stemmed; fermenta