ARBOIS ROSÉ > MICHEL TISSOT

Grape Varieties

This Cuvée Coralie is made from 100% Pinot Noir grapes.

Planted since the 15th century in the Jura on gravelly soils, this variety is often the first to reach maturity in the vineyard. It now accounts for around a third of the total grape varieties planted in our vineyards.

Tasting notes

On the nose, aromas of red fruit dominate, with a hint of citrus. On the palate, the attack is frank but not aggressive. The aromas are reminiscent of those on the nose: Morello cherry, strawberry and redcurrant. A pleasant, tasty wine, it is light on the palate and fresh on the palate.

Food and wine paring

Delicious with cold meats and cured meats, smoked meats (mountain ham), barbecues, grilled meats, mixed salads or pizza. Try it with more exotic dishes such as chicken curry or sweet and sour fried fish.

Serving suggestions

Serve chilled, between 6 and 8°C (43-46°F).

Ageing potential

1 to 2 years after its vintage.

Appellation

Small in size, but big in its exceptional diversity, the Jura vineyards stretch for 80 kilometres between Burgundy and Switzerland, on the eastern border of France.

The Arbois appellation is the oldest and most extensive of the Jura's four geographical AOCs. Its name is thought to come from the Celtic words ‘ar’ and ‘bois’, meaning ‘fertile land’.

Winemaking

Work in the vineyards is based on respect for nature and the soil. In the case of young vines on steep slopes, to prevent erosion, we dig up every other row, pump up the soil to aerate areas that are subject to settling due to dampness, and plant grass with selected plants such as clover, which, by competing with the vines, helps to modulate their mineral and water intake and control their vigour and yield. Double Guyot pruning is essential to better control yields. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring exuberance, freshness and acidity. Older vines provide structure and character.

At harvest time, the grapes are placed in temperature-controlled vats for vinification. After pressing, the musts are cold-settled, then fermentation begins at 20°C for 1 week. The wine is aged for 2-3 months in stainless steel vats to preserve all its fruitiness and freshness.

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2022

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