Founded in 2023 by Tommy Chevallier in the village of Venoy, just outside Chablis, Domaine du Triptyque is a young estate rooted in family heritage and a forward-thinking vision of viticulture. The vineyards, passed down from his father and uncle, have been farmed organically since 2018 and received organic certification in 2022. Today, the domaine cultivates around 5.5 hectares of Chardonnay across the Chablis appellation.

The name Triptyque reflects the estate's guiding dialogue between nature, wine, and art. In the vineyards, Chevallier works according to organic and biodynamic principles, focusing on soil vitality and biodiversity through sap-respecting pruning, mechanical weeding, and composting with neighbouring farms. The estate also experiments with disease-resistant grape varieties to anticipate the environmental challenges facing future generations of growers.

This philosophy continues in the cellar, where the wines are made with a minimalist approach: gentle handling, natural fermentations with indigenous yeasts, and bottling without fining or filtration to preserve their full expression. In 2024, a new winery built from biosourced materials was completed in Venoy, designed to be largely energy self-sufficient thanks to solar power. From vineyard to cellar, Domaine du Triptyque reflects a new generation of Chablis producers committed to crafting precise, terroir-driven wines while respecting the land that shapes them.

This Chablis reflects the complementarity of its terroirs. Beines brings tension and salinity, while Courgis adds structure and generosity. A balanced élevage preserves fruit purity and mineral precision, delivering layered citrus and stone fruit, pronounced tension, and a long, focused finish. More complex and structured than the Petit Chablis.

The wine is made from 100% Chardonnay sourced from Beines, with stony clay limestone soils, and Courgis, with coarse marl and deep pebbles. The vines are over 35 years old and the wine is aged on lees for 11 months, with 90% in concrete vats followed by 3 months in stainless steel, and 10% in old barrels.