Albert Bichot's Chablis Grand Cru most likely owes its name to the word perreuse, meaning "stone"; this was the name of the old Roman road joining Chablis to Maligny. When young, it is dominated by floral and mineral aromas. After around ten years' keeping, tertiary aromas (undergrowth, mushroom) emerge. Its purity is striking, and its gourmet finish, with notes of hazelnuts and other dried fruits, makes it a great accompaniment for cheeses of character.