Five Jura vine varieties can be used to make Cremant du Jura, whose AOP dates back to 1995. Cremant du Jura Brut Jurassique is the fruit of an encounter between the elegence of the Chardonnay grape and the finess of the Pinot Noir grape.
Traditional method: grape brunches are picked by hand. Pressing is done using whole, uncrushed grapes. The last pressed grapes are separated and distilled after fermentation. Maturation on lees lasts at least 12 months. There is a second fermentation in bottles after initial alcoholic fermentation in vats. After riddling and disgorging, the dosage is added. It brings sweetness and balance.
Fresh nose with creamy bubble, together with delicate hints of white fruit and dried fruit.
Delicate bubbles delight the palate and have a clean, festive attack. A fruity, subtle balance.