Traditionally produced from three typical Jura grape varieties, Savagnin, Trousseau and Poulsard, Marc du Jura has been distilled for centuries by the vast majority of Jura winegrowers. Known as "heart-warmer", this fragrant brandy is a liquor produced from the solid portion of the fermented musts, called pomace. The pomace is first obtained by pressing the grapes and letting the juice to run off. All the solid matter remains, such as the skins, seeds and stems. After fermention, the pomace undergoes a double distillation in a still. It then ages in wood for at least two years. During the ageing process, the alcohol develops more roundness, complexity and flavours.
The clear, luminous straw yellow colour unveils an extremely refined and expressive nose, revealing delightful aromas of dried and candied fruit. The powerful and persistent initial drop is characterised by notes of roasted vanilla and subtle hints of spice. Properly stored in a good cellar, Marc du Jura can be kept for over 50 years.