This region is part of Burgundy, although it is not directly connected. The town and its vineyards are located in a considerable distance (more than 100 km) northwest of the main wine-producing areas in Burgundy from the Côte de Nuits to Maconnais. In fact, they are closer to Sancerre (Loire) and Le Ricey (southern Champagne) and the city of Paris. This determines its cooler climate compared to the rest of Burgundy and more similarity to the microclimates of Champagne. All wines bearing the title Chablis are dry white, made exclusively from Chardonnay and must be produced from the vineyards of the town of Chablis and its nearby villages. Chablis Premier Cru is a quality division of the standard AOC Chablis - higher than Chablis and lower than Chablis Grand Cru. Chablis Grand Cru wines are produced from just 100 hectares of vineyards planted on the south-western slopes at the eastern end of the city. There are seven Grand Cru: Preuses, Bougros, Vaudesir, Grenouilles, Valmur, Les Chlos and Blanchot. Wines claiming the title of Grand Cru are produced according to strict regulations; the maximum allowable yield is lower than that of the standard Chablis, and the minimum potential alcohol is one degree higher. Chablis Grand Cru wines mature perfectly in bottles - between 10 and 15 years. Petit Chablis is the least prestigious name from Chablis. It was established in 1944 to cover the less rated vineyards in the area, which are usually located in the higher parts above the premier cru or grand cru. Because they are more exposed to the wind and not at an angle to the afternoon sun, the grapes from these vineyards produce less complex, less refined wines.