In the early 19th century, before widespread railway transportation, Chablis and its surrounding vineyards were the wine cellars of Paris and produced red, white and sparkling wines. In 1840, Simonnet-Febvre set up as one of the largest sparkling Chablis producers. Now legally known as Crémant de Bourgogne, the product remains the same – 60 per cent chardonnay from the greater Chablis region, and 40 per cent pinot noir Auxerre. It is a delicious, succulent, cookie...
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