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JURA VINEYARD

Facing Burgundy, the preserved Jura terroir is also its geological echo.
The Jura vineyard is exposed to the West, next to Burgundy, itself facing to the East. Same altitude, same soils and subsoils, with a few exceptions, and above all the same grape varieties for high-quality Crémants: chardonnay and pinot noir. Only the rosé is blended with indigenous grape varieties. 

This terroir, born in the Jurassic period, favourable to an elitist viticulture, has kept a strong authenticity.







Crémant du Jura

The vinification of Crémants is a complex process and requires a real know-how.
The production of sparkling wines in the Jura dates back to the end of the 18th century, when Jura winemakers already mastered the traditional method. Benefiting from the Appellation d'Origine Contrôlée (A.O.C.) since 1995, Crémant du Jura sparkling wine meets precise specifications concerning culture, manual harvesting and vinification.
The 5 grape varieties authorized for the elaboration are poulsard, pinot noir, trousseau, chardonnay and savagnin.
The average maximum load on the plot is set at 14500 kg per hectare for a yield of 74 hectolitres per hectare.

The vineyards have a minimum planting density of 5000 vines per hectare

The grapes, which must be harvested by hand, are transported in perforated crates to preserve the integrity of the fruit, and pressed in whole bunches.

The base wines are obtained within the limit of 100 liters of must for 150 kilograms of grapes.





Crémant du Jura is produced according to the so-called "traditional" winemaking method.

In order for the effervescence, called prise de mousse, to take place, the « liqueur de tirage » (blend of sugar and yeasts) is incorporated into the still base wines before bottling. Then the maturing process begins: the bottles will then age for a minimum of 12 months on slats. Finally, the riddling allows the deposit to slowly settle down and precedes the disgorging. The « liqueur d’expédition », whose recipe is a well-kept secret is then incorporated to give the final touch to the cuvée, the real signature of the winemaker. It is the dosage.