ARBOIS TROUSSEAU > MICHEL TISSOT

Grape Varieties

100% Trousseau

Besides the world-famous Pinot Noir, the Jura has the wealth to hold two native varieties: the Trousseau and the Poulsard.

The Trousseau is a late and demanding grape variety of local origin and requires lighter, gravelly and warm soil. Once vinified, it develops intense, peppery, spicy flavours and accents of red fruits.

Tasting notes

A very beautiful and intense cherry red colour. The nose, very fine, exhales aromas of small red fruits with typical spicy notes. The palate is typical of the grape variety. It reveals greedy notes of spices harmoniously carried by an elegant and balanced fruit.

Food and wine paring

Drink with cured meats, delicatessen, red meats, in sauce or grilled, duck breasts and cheeses.

Serving suggestions

Serve at temperature of 14 to 15°C (57-59°F).

Ageing potential

Drink in its youth, 3 years after the vintage.

Appellation

The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometers 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 manual harvest followed by a total maceration of 12 days in thermos-regulated stainless steel tanks. Then, regularly throughout the fermentation, incorporating some pumping and pigeage (punching down).

At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees. Ageing for 2 to 3 months in stainless steel tanks to keep the crisp fruit and freshness of the grape.

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2022