CRÉMANT DU JURA MILLÉSIMÉ
BRUT
Grape Varieties
100% Chardonnay
This cuvée can only be made in exceptional years. Aged for 36 months, it offers rich, complex aromas to accompany unique moments.
Tasting notes
An attractive golden yellow colour with fine, regular bubbles.
The nose is beautifully aromatic, with delicate notes of flowers, white fruit (apple) and stone fruit (peach).
A clean, festive attack thanks to the fine bubbles that charm the palate. A balance between the mineral tension of the Chardonnay and the complexity conferred by ageing on laths, resulting in lovely brioche notes and a finish with pleasant notes of dried fruit.
Food and wine paring
Recommended as an aperitif or to accompany a Comté cheese fondue, Bresse chicken served with Comté cheese gratin dauphinois, chestnut cake or an absinthe crème brûlée.
Serving suggestions
Serve chilled between 8 and 10°C (46-50°F).
Ageing potential
Drink now, it can be kept for 2 years.
Appellation
The Crémant du Jura AOC was awarded on 9 October 1995. Sparkling wine production in the Jura dates back to the end of the eighteenth century, when Jura winegrowers already mastered the traditional method. The appellation area for Crémant du Jura is identical to that for Côtes du Jura, Arbois, Château-Chalon and Etoile. The grape varieties authorised for its production are Poulsard, Pinot Noir, Trousseau, Chardonnay and Savagnin. For white wines, Chardonnay B, Pinot Noir N and Trousseau N must account for at least 70% of the cuvée. For rosé wines, the volume produced from black or grey grape varieties is greater than or equal to 50% of the cuvée.
The grapes, which must be harvested by hand, are transported in perforated crates and pressed in whole bunches. Since its creation in 1995, Crémant du Jura production has grown steadily, accounting for around 16% of total Jura AOC production, from a surface area of 282 hectares, averaging 17,300 hectolitres a year.
Winemaking
Hand-picked. The grapes are transported in perforated crates to preserve the integrity of the fruit. Only the juices from the cuvées, obtained by gentle extraction, are selected to ensure maximum aromatic freshness and minerality. The juices are fermented at around 18°C to preserve their fine flavour. The wines are aged for five months in vats, then bottled for a second fermentation.
The bottles are then kept lying down for 36 months to promote organoleptic enrichment of the product by the autolysis of the yeasts in contact with the wine.
