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

The appellation, named after the town of the same name and classified in 1938, is situated to the north and is separated from the Burgundy wine region in the so-called Basse-Bourgogne in the Yonne département. Southwest of it lies the area of Saint-Bris, 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 already cultivated wine here in the 2nd century and later the monastic orders of the church took over the cultivation. The Cistercian abbey of Pontigny, whose monks supposedly introduced Chardonnay here, was particularly active in this area. Once this was the largest wine-growing region in France, with 40,000 hectares surrounding the town of Auxerre. Sales difficulties and damage caused by phylloxera led to a conversion 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 repeatedly destroyed. All this contributed to the fact that in the mid-1950s only 500 hectares were planted. From the beginning of the 1960s, various measures were taken to successfully combat the risk of frost. Very effective is the installation of oil-fired ovens in the rows of vines, whose heat is distributed in the vineyard by 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 vineyards in Chablis and 19 other communes.


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