Chablis is one of Burgundy’s most northern regions, known for its distinctive mineral character from Jurassic Kimmeridgian soils. Vineyard work focuses on quality: low yields, hand‑tending, careful selection, and minimal intervention during ripening. After harvest, the grapes are crushed and settled for clarity. Alcoholic fermentation takes place slowly at 20–24°C, followed by malolactic fermentation. The wine is then aged in steel vats for 3–12 months with controlled oxidation at the start of ageing.