Introduction:

Presentation of Chablis as an iconic wine region of Burgundy, France.
Historical and cultural context of Chablis production.
Geographic and climatic characteristics that define Chablis' unique terroir: Kimmeridgian soil, continental climate.
Production overview: focus on Chardonnay, wine styles, challenges and potential.

The History of Wine in Chablis:

Origins of viticulture in Chablis: influence of Cistercian monks.
Expansion and recognition of the region over the centuries.
Challenges faced: phylloxera, wars, frosts.
Evolution of winemaking practices and the search for quality.
Chablis in the 21st century: tradition and modernity.

O Terroir of Chablis:

Kimmeridgian soil: composition, characteristics and influence on wine.
Continental climate and its effects on grape maturation.
The different "climats" of Chablis: hierarchy and characteristics.
Influence of topography and sun exposure on vineyards.

The Chardonnay em Chablis:

Adaptation of Chardonnay to the Chablis terroir.
Chardonnay clones used in the region and their characteristics.
Vineyard management: pruning, training and yield control techniques.
The search for different expressions of Chardonnay.

Elaboration of Chablis Wines:

Winemaking practices: traditional and modern methods.
Use of oak barrels: influence on the complexity and aromas of the wine.
Malolactic fermentation and its impact on wine style.
The role of the winemaker in defining the Chablis style.
Different styles of Chablis: Petit Chablis, Chablis, Chablis Premier Cru, Chablis Grand Cru.

Chablis Wines:

Sensory profiles: mineral aromas, vibrant acidity, citrus and floral notes.
Characteristics of wines from each "climat" and classification.
Storage potential of Chablis wines.
Pairing with gastronomy: seafood, oysters, poultry, cheeses.
Tips for tasting and appreciation.

Grands Crus of Chablis:

Presentation of the seven Grands Crus: Bougros, Les Clos, Vaudésir, Grenouilles, Valmur, Preuses, Blanchot.
Characteristics of each Grand Cru: terroir, wine style, producers.
Comparative analysis of Grands Crus.
Tasting Grands Crus: tips and suggestions.

Wine tourism in Chablis:

Itineraries to visit wineries and get to know the "climats".
Wine tourism experiences: tastings, visits to cellars, courses.
Cultural and historical attractions of the region.
Wine-related events and festivals.
Local cuisine and its pairing with Chablis wines.

Challenges and Perspectives:

Production challenges: climate change, disease pressure, global market.
Sustainability and environmental preservation in Chablis.
Innovations in viticulture and oenology.
The future of Chablis production and the preservation of its identity.