100% Chardonnay. In the 2017 vintage, the de Moors made their first foray into premier-cru Chablis, in this case by purchasing a 0.92-hectare parcel in the Vau de Vey vineyard (its name means "little valley" in local parlance). The parcel was planted in 1983 and is southeast-facing and steep. The de Moors have converted it from heavily chemical conventional farming to organics and planted fruit trees on its border to promote bee life during the growing season. The fruit is harvested by hand, destemmed, gently pressed and fermented spontaneously with indigenous yeasts in used Burgundy barrels. The wine goes through malo and is aged on its lees without bâtonnage or racking in barrel for a year or more. Bottling is without fining or filtering and the only point at which a touch of sulfur is added to the wine. The premier crus are released a year later than the other de Moor wines.