Definition: Chablis

The main bedrock dates back to the Jurassic period, more specifically the Kimmeridgian stage, 150 million years ago. The rock contains deposits of tiny oysters, reminding us of the warm, shallow sea that once covered Burgundy. Thanks to this characteristic, Chablis wines are fairly light in colour, pale gold or greenish gold. The nose is very fresh, lively and mineral. It often develops mousseron notes with age. Notes of lime blossom, mint and acacia are common. It can be enjoyed young (2-3 years) with fish or poultry terrines, as well as grilled or poached fish. But it also pairs well with asparagus, which can be difficult to tame, not to mention exotic cuisine, curries and other Tandoori dishes (North Asia). Excellent as an aperitif, Chablis also balances the mellow and subtle texture of sushi. When it comes to cheese, it pairs well with goat's cheese, Beaufort, Comté and Emmental. The Chablis vineyard is composed of four AOCs: Petit Chablis (14% of production), Chablis (68%), Chablis Premier Cru (16%) and Chablis Grand Cru (2%) and produces only white wines, made exclusively from Chardonnay grapes. Around 34.5 million bottles are produced each year, covering an area of approximately 4,900 hectares. Three quarters of this vineyard's sales are currently exported.