Though traces of a village dating back to the Neolithic period have been found, the true origins of Chablis go back to Roman times. Its name is said to have come from the Latin term “caplum”, meaning “ford”. Vines flourished here in the 3rd century, after having been rehabilitated by the emperor Probus. The Serein river, which played an important role in regulating the climate, also allowed wines from Chablis to be transported to Auxerre and Paris. From the capital,
they were shipped abroad, to Flanders and England in particular.
However, the vineyards owe their real blossoming to the Cistercian movement as the Abbey of Pontigny was just nearby. Phylloxera ravaged the vineyards in the late 19th century, which explains the recent planting of the Chardonnay grape variety.
Food and wine pairing
poultry, asian or exotic food. Try it also with goat cheeses, as well as fresh and light refined cheese.
Ideally serve between 10° and 11°C / 50° - 52°F.
4 to 5 years.