CÔTES DU JURA SAVAGNIN > MICHEL TISSOT

Grape Varieties

100% Savagnin “Naturé”.

Typical of the Jura region, the Savagnin is a demanding and patient grape, very often associated with oxidative ageing under a film of yeast known as the “voile”, or veil.

But its less well-known mineral facet has to be discovered! This cuvée is made from a "naturé" Savagnin, a term used when aging wines while protecting them from contact with air, by filling them up as the level drops due to natural evaporation.

Tasting notes

Far away from the oxidative wines with which the Savagnin grape variety is generally associated, this Côtes du Jura is a wine of great freshness, with lovely, airy white flowers notes.

The palate is as elegant as the nose, nicely blending richness, roundness and freshness and offering a great aromatic presence with a floral and iodized structure.

Food and wine paring

Taste with cold starters, crustaceans, smoked salmon, grilled fish or roasted poultry.

Serving suggestions

Serve slightly fresh between 12° and 14°C (53-57°F)

Ageing potential

Drink young, within 2-3 years after the harvest to fully appreciate its freshness and fruit.

Appellation

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

Created in 1937, the AOC (designation of origin) of Cotes du Jura is omnipresent in the north and south of the vineyard, on varied and contrasting terroirs. It is the second leading AOC in Jura in terms of production, and it engages all five of the Jura's grape varieties.

The whole range of wines of the Jura is represented, although the whites dominate - still or sparkling - with wines that are round, fruity, and generous.

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 the fermentation starts, maintained at low temperature (20- 22°C).

Ageing in stainless steel tanks, on fine lees and for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity.

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