The domain might still carry the name of his parents, but Stéphane Tissot (and his wife Bénédicte) took over the family business over 20 years ago. In 1995, Stéphane began to reduce the amount of fertiliser so as to pave the way for organic viticulture. Around this time he also stopped using chemical herbicides altogether. In 1999, the then 28 hectares (now 46 hectares) became entirely organic and, after a few years, the whole domain became biodynamic in 2004 (Demeter certification). Stéphane's hard work has transformed the quality of the grapes. With such good quality fruit, vinifications are relatively easy and require very little intervention. Natural yeasts are used in fermentation and a very small amount of sulphites are added, nothing else. The end result is an excellent expression of terroir with intense aromas. Stéphane's quest to convey his many different terroirs has led him to produce nearly 50 different cuvées from many different grape varieties using various vinification methods. For example, for the Savagnin, a variety typical of the Jura, the property produces wines with and without oxidation (i.e. topping up of the barrels) and vin jaune. This domain is at its zenith and is one of the Jura's (and iDealwine's) best kept secrets.

Domain Bénédicte and Stéphane Tissot is a legendary figure in the Jura winemaking region which produces multiple cuvées with special care being taken in the vineyards and cellars. This red wine is made from Poulsard grapes, a typical variety of the region, better known as “Ploussard”. They are grown with care, without the use of chemicals, following certified organic and biodynamic farming methods (since 2004). The grape variety is encouraged to draw the necessary nutrients for its development from the marl and limestone soils, thriving in a semi-continental climate. Harvested by hand, the grapes are destemmed before fermentation in stainless steel vats using indigenous yeasts. The wine is then aged in vats and demi-muids for a year before being bottled without prior filtration or addition of sulphur.
It has a striking ruby-red colour with an indulgent fruity flavour. The tannins are supple, almost crisp. At the table, it goes well with light dishes and is also a great choice for convivial occasions, accompanied by a cheese and charcuterie board.