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Chablis is located at the northernmost tip of Burgundy, where a river called the Serein River flows and regulates the climate here, and Cistercian monks have been making wine here since the 12th century. The name Chablis is thought to be derived from two Celtic words: "cab" for "house" and "leya" for "near the wood". The village of Chablis dates to Roman times.

 

In fact, it's close to the Champagne region, both in location and climate. Cold winters, warm springs and hot summers are the hallmarks of this. The soil here is called "Kimmeridgian," or you could call it chalk. The area has a unique soil: this land was once under the sea floor, covered with the fossils of a small oyster Exogyra virgula, these oyster shells make the soil very lime content, so the wine has a prominent mineral taste, it tastes like a slight Salty mineral water, or it may smell like the flaring stone in a lighter, this pungent mineral taste and prominent acidity are the characteristics of Chablis.

Chablis retains its unusual style: dry and buttery, nutty and mineral, fresh on the palate, quite different from the Chardonnay wines produced around the world, with an intoxicating demeanor.

 

Today, Chablis has just over 5,500 hectares under cultivation. In fact, there is only one Grand Cru in Chablis, but according to seven different microclimates, the labels will be marked with Blanchot, Bougros, Les Clos, Grenouilles, Presses, Valmur and Vaudesir. Familiar wineries include Louis Michel & Fils, William Fevre Montee de Tonnerre, etc.

Others winery

『根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”