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A sparkling, undosed Jura wine worthy of serving as an apéritif with delicate appetisers. More info
Originating from a clay limestone terroir, this sparkling Jura wine has been subject to vinification in the cellar (60%) and in barrels (40%) before being matured for four months on lees and then bottled. The wine is then aged for a further 16 months sur latte without dosage. It therefore expresses the freshness and typical nature of its fresh terroir and of its grape variety (Chardonnay, Pinot noir, Poulsard and Trousseau).
Crémant du Jura Extra Brut Bénédicte et Stéphane Tissot serve at a temperature of 11°C. It will pair perfectly with the following dishes: Saint-Marcellin, Tartare de saumon, Blancs de poulets marinés au citron.
Originating from a clay limestone terroir, this sparkling Jura wine has been subject to vinification in the cellar (60%) and in barrels (40%) before being matured for four months on lees and then bottled. The wine is then aged for a further 16 months sur latte without dosage. It therefore expresses the freshness and typical nature of its fresh terroir and of its grape variety (Chardonnay, Pinot noir, Poulsard and Trousseau).
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.
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