150 kms South East of Paris, Chablis is the most northerly of the Burgundy vineyards. Indeed, it is closer to Champagne than to the rest of Burgundy. About 5,000 hectares planted entirely with Chardonnay are spread around the village of Chablis on either side of a small river called the Serein. The Cistercian monks of Pontigny planted vines here as early as the 12th century.
The sole authorised grape variety in the Chablis vineyard is the Chardonnay.
A unique soil (Kimmeridgian) and a continental climate (extreme cold in winter, hot in summer and with spring frosts) give the wine a distinctive style, very different from the other white wines to be found in the Côte d’Or and typified by its freshness and mineral character.
The Kimmeridgian soil is formed of layers of limestone and clay-rich marl, which contain small, fossilised oysters. It was laid down in several stages of the Upper Jurassic period, some 150 million years ago.
Fruit, mineral character and purity are the goals of Marcel Amance Chablis, and the vinification is adapted to achieve this style.
The Chablis harvest is carried out by machine to complete it as fast as possible. Picked at full maturity, the grapes are pressed immediately before beginning the alcoholic fermentation in temperature-controlled vats.
Between 10° and 12°C.