Valmur

One of the seven Grand Cru locations in ; see there.

The appellation, named after the town of the same name and classified in 1938, lies to the north of and separate from the Burgundy wine-growing region in the so-called Basse-Bourgogne in the Département of Yonne. To the south-west is 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 areas of Burgundy.

History

The Romans were already cultivating vines here in the 2nd century and later the monastic orders of the Catholic Church took over the cultivation. The Cistercian abbey of Pontigny, whose monks are said to have introduced Chardonnay to the region, made a special contribution. With 40,000 hectares around the town of Auxerre, this was once the largest wine-growing region in France. Sales difficulties and damage caused by phylloxera led to a switch to other agricultural products. In addition, the area was and still is extremely vulnerable to hail and frost until May, which is why entire harvests were repeatedly destroyed. All this contributed to the fact that by the mid-1950s, only 500 hectares were under cultivation.

A new start

From the early 1960s, the risk of frost was successfully combated with various measures. Oil-fuelled ovens were installed in the rows of vines and the heat was distributed throughout the vineyard using windmills. The vines are also sprayed with water. The resulting film of ice forms a protective cover around the young shoots. Today, there are around 4,500 hectares of vines in Chablis and 19 other municipalities.

Vinification

The pale yellow wine with a greenish tinge is made from a...

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