The appellation, named after the town of the same name and classified in 1938, is located to the north and delimited from the Burgundy wine region in what is known as Basse-Bourgogne in the Yonne department. To the southwest of it lies the Saint-Bris area, which was included before the appellation regulation. Chablis is separated from the Côte d'Or by the Morvan mountains and is much closer to Champagne than the other Burgundian areas. The Romans were already cultivating vines here in the 2nd century and later the monastic orders of the church took over the cultivation. The Cistercian Abbey of Pont igny, whose monks are said to have introduced the Chardonnay here, earned particular merit. At one time, this was the largest wine-growing area in France, with 40,000 hectares surrounding the town of Auxerre. Sales difficulties and damage caused by phylloxera led to a switch to other agricultural products.
In addition, the area was and is extremely vulnerable to hail and frost until May, which is why entire harvests were destroyed time and again. All this contributed to the fact that by the mid-1950s only 500 hectares were under cultivation. From the beginning of the 1960s, attempts were made to successfully combat the danger of frost with various measures. Very effective is the installation of oil-fired ovens in the vine rows, the heat of which is distributed in the vineyard with windmills. In addition, the vines are sprayed with water, whereupon the resulting ice film forms a protective cover around the young shoots. Today, there are again around 4,500 hectares of vines in Chablis and another 19 communes.
The pale yellow wine with a greenish sheen is...
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