ARBOIS TRADITION

Grape Varieties

The “TRADITION” term refers to a typical blend of the local white grapes varieties Chardonnay and Savagnin. Our cuvee TRADITION is made of around 80% Chardonnay and 20% Savagnin.

The Chardonnay grape variety, originating from Burgundy but cultivated in the Jura since the 10th Century, has become a native of the region. Its great adaptability makes it the most prominent grape variety today, especially on limestone and light soils.

The Savagnin is typical to the Jura and flourishes on its grey marls, maturing slowly. Patient and demanding, it is the ideal grape variety for an oxydative maturing process, referred to as "sous voile". It creates white wines that are powerful with complex aromas: fresh butter, undergrowth, almonds, nuts, and spices...

Tasting notes

This cuvee TRADITION offers a perfect association between the elegance and the finesse of the Chardonnay, with withe flowers and white fruits aromas pleasantly combined with typical roasted almonds and hazelnuts notes brought by the Savagnin “sous voile”.

Food and wine paring

Drink with cheese gougers, fish tapas, crayfish, fish terrine and local cheese such as Comté, Morbier or Bleu de Gex (blue cheese).

Serving suggestions

Open the bottle a little hour before the tasting and allow the flavours to develop better and serve slightly fresh between 12° and 14°C (53-57°F) .

Ageing potential

5 to 8 years.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France.

The Arbois AOC is the oldest and largest of the Jura's four geographic AOCs. In particular, it was France's first AOC (created in 1937). Its name originates in the Celtic words "ar" and "bois" that would mean "fertile land".

Winemaking

Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then engages the fermentation maintained at low temperature (20- 22°C).

A major part of the Chardonnay was aged in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity. The rest of the Chardonnay was aged on fine lees, in wooden tun, for 2 -3 months to bring more roundness and 'gluttony'.

A part of the Savagnin juices were matured in oak barrels, "sous voile" for 8 to 12 months, to bring the aromas of nuts, spices...