Petit Chablis
The vintage
After a relatively mild and very dry winter, the vines began to bud in the last week of March. Fortunately, the vintage was a few days later than the average for the last 20 years, because the vineyards were hit by heavy frosts at the beginning of April. Cluster counts showed that the bunches were emerging well despite the frost and cold. Flowering took place in the second half of May, in excellent conditions, with little shatter and millerandage.The bunches grew very quickly and the vines were now 10 days ahead of schedule. August 31st marked the start of the harvest with all the teams. The grapes were in perfect health, pulpy with nice skins and a good juice yield. lcoholic fermentation took place fairly quickly (10 to 15 days) and malolactic fermentation finished at the beginning of January.
Location
The Petit Chablis appellation allows for a first step into the world of great Chablis wines. The subsoil, Portlandian, is somewhat different from the other Chablis appellations. However, it retains the Chablisien style with great and beautiful freshness on the palate.
Terroir
The soils of the vineyard are a mix of pebbles and hard limestones with a clayey-silty material.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short pneumatic pressing (1.5 to 2 hours) for a gentle separation between the solid and liquid parts of the grapes. Very light static racking to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. Aging for 8 to 10 months in small stainless steel tanks to maintain freshness.
Grapes
Tasting
The bouquet is distinguished by great freshness, revealing fruity, floral, and mineral notes. A light and lively wine.
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