Founded in 1840,
and nowadays directed by Jean-Philippe Archambaud,
Maison Simonnet-Febvre is a traditional Chablis winery.
Maison Simonnet-Febvre owns vineyards in Chablis, Chablis Premier Cru "Mont de Milieu" and Chablis Grand Cru "Les Preuses". It produces and vinifies a large range of different wines from the diverse "terroirs" of the Chablis region.
Maison Simonnet-Febvre also produces and vinifies wines from the historic Yonne vineyards. These vineyards were destroyed by the phylloxera crisis that hit the area in the 19th century. It has progressively been replanted and has today regained its prestige.
Maison Simonnet-Febvre also produces a large range of "Crémants de Bourgogne".
Based in Chablis and the new winery in Chitry-le-Fort, traditional winemaking methods and modern technologies are combined to fully express the characters of these very unique vineyards.
In 1840, Jean Febvre, a barrel cooper from Montbard, founded the Winery that is now Maison Simonnet-Febvre. It was exclusively specialized in the making of sparkling wines using the so-called "Traditional Method". Maison Simonnet-Febvre is today the only Winery in Chablis that produces Crémant de Bourgogne.
Maison Simonnet-Febvre, bought out in 2003, now produces 3 categories of wines : Chablis wines, Crémant de Bourgogne and wines from Yonne vineyards, commercialized in France and all over the world.
- CHABLIS WINES :
After gravity clarification, juices are fermented in stainless steel tanks with temperature control in order to extract aromas and to obtain delicate and elegant wines characterized by their great purity.
Racking, malolactic fermentation, ageing on fine lees.
Bottling after 6 to 12 months for Petit Chablis and Chablis, after 12 to 18 months for Premiers and Grands Crus.
- CREMANT DE BOURGOGNE :
Conditions for Crémant production are very strict, on the basis of meticulously-applied traditional skills to achieve high-quality vinification. It is made from the most noble grape varietals: Chardonnay and Pinot Noir. Manually harvested, the grapes are carried to the winery in perforated containers. The grapes are then slowly pressed, with a limit of 150 kg of grapes for 100 liters of juice. This juice will then ferment and give a still wine (called "base wine"). Bottling will happen next, as fermentation yeasts are added, thus allowing a second fermentation to give the Crémant its effervescence and its finesse. After the yeast cells have finished their work, they must be removed from the bottle. This process starts with "riddling", turning the bottles in special machines while upside down, to move the yeast down to the bottle neck. "Disgorging" will follow to evacuate the deposit, before the bottles are topped up with a "dose" of reserved wine to adjust the sweetness.
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