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Made by 3 generations in the village of Beine, this plot of Chablis, like all Domaine 47°N 3°E vines, is grown with respect for the environment.

After the grapes are harvested at optimum ripeness, they are immediately sorted before pressing. The motto at the sorting table is: "Imagine the press is your stomach, so keep the grapes you want to eat and discard the rest". Vinification then takes place in an underground cellar (with natural temperature control), with the clear juices being vinified in stainless steel vats. Soft fermentation is stopped by the yeasts and bacteria naturally present in the grape juice and in the cellar. A 10-month ageing on fine lees gives this Chablis its distinctive personality.

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