ARBOIS SAVAGNIN
Blanc Typé
Grape Varieties
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 oxidative 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
Complex and elegant, this cuvée is blended to offer a wide palette of aromas between the freshness and sophistication of the Savagnin aged in stainless-steel vats on fine lees, with floral, mineral, and fruity notes and toasted nutty flavours with a touch of spice brought by the Savagnin sous voile.
Food and wine paring
To profit from all the aromatic potential of this cuvée, open the bottle an hour before serving to allow the aromas to develop.
This wine is perfect as an aperitif, served with walnuts and Comté, cheese tart, cod fritters, fish terrine, or shrimp. It is also perfect with all kinds of seafood and the magnificent range of cheeses from the Jura.
Serving suggestions
Serve at 12-14°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 / 68-72°F) for one week.
A major part (70%) of the Savagnin is then aged in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's aromas and freshness. This other part (around 30%) of the Savagnin juices were matured in oak barrels, "sous voile", the local winemaking process which brings the typical aromas of nuts and spices.
