Chablis 4 products.

On Kimmeridgian soils — Upper Jurassic marls and limestones with oyster fossils (Exogyra virgula) — Chablis Chardonnay produces whites of unparalleled minerality and austerity, usually without full malolactic fermentation to preserve acidity. The hierarchy is articulated in four levels: Petit Chablis, Chablis, Premier Cru and Grand Cru, the latter grouped into seven climats — Valmur, Vaudésir, Les Clos, Blanchot, Bougros, Preuses and Grenouilles — all south-west facing on the hill overlooking the town.

The debate over oak is defining in Chablis: the most traditional producers (Raveneau, Dauvissat) use old oak sparingly to add texture without obscuring the terroir; the mainstream tendency favours stainless steel to preserve the mineral purity and citrus character that define the appellation. The aromatic profile includes green apple, lemon, chalk and oyster, with notes of honey and dried fruit developing with ageing.