Domaine 47°N 3°E - Petit Chablis 2022
The Petit Chablis offers a delicately zesty nose of white flowers, with a soft touch of peach skin.
Standing at the crossroads of latitude 47° North and longitude 3° East our latest Chablis producer, Guillaume Michaut, cultivates three confidential plots in the heart of Chablis. Planted in 2000 by my father Christian Michaut, this 39 ares vineyard is located in a micro valley in my native village. Like all the vines exploited at Domaine 47°N 3°E, I have been cultivating this vine since 2017 using organic farming techniques in view of obtaining AB approval in three years.
The Petit Chablis offers a delicately zesty nose of white flowers, with a soft touch of peach skin. Vibrant, with a well-shaped structure, it reveals a fleshy and smooth mouth with an elegant hint of salinity.
It is a mosaic of terroirs that is detailed in this Petit Chablis. The clay-limestone soils with white marl give it a mineral and chiselled breadth. The 4.6 hectares of vines planted by Guillaume are managed without compromise in the same philosophy as the other plots of the estate, in biodynamics and organic viticulture.
- Technical notes
Following a mechanical harvest at optimum maturity, the grapes are immediately sorted before being pressed. The watchword at the sorting table: “imagine that the press is your belly, so keep the grapes you want to eat and throw the rest away. The vinification then takes place in an underground cellar (in natural thermo-regulation), the clear juices are vinified in stainless steel vats. The fermentation process is punctuated by the yeasts and bacteria naturally present in the juice of the grapes and in the cellar. The wines are aged on fine lees for 10 months.
Technical notes
Following a mechanical harvest at optimum maturity, the grapes are immediately sorted before being pressed. The watchword at the sorting table: “imagine that the press is your belly, so keep the grapes you want to eat and throw the rest away. The vinification then takes place in an underground cellar (in natural thermo-regulation), the clear juices are vinified in stainless steel vats. The fermentation process is punctuated by the yeasts and bacteria naturally present in the juice of the grapes and in the cellar. The wines are aged on fine lees for 10 months.
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