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An extra-brut Crémant du Jura matured in vats, distinguished by its perfect balance between great freshness and aromatic complexity. More info
This extra brut Jura crémant comes from a clay and limestone soil with the Chardonnay benefitting from a mainly western exposure. This cuvée is a blend of wine aged in barrels for three years (at least two years sous voile) and the must is aged for several months in vats. The wine is then aged sur latte and disgorged to make a crémant. It stands out thanks to its great freshness which it owes to tangy aromas of white, fleshy fruit such as apple and pear but it also unfurls notes of grilled almond. To finish it reveals mineral and fine-cut notes.
Crémant du Jura BBF Bénédicte et Stéphane Tissot serve at a temperature of 11°C. It will pair perfectly with the following dishes: Clafoutis aux poires, Tarte aux pommes caramélisées, Poire Belle Hélène.
This extra brut Jura crémant comes from a clay and limestone soil with the Chardonnay benefitting from a mainly western exposure. This cuvée is a blend of wine aged in barrels for three years (at least two years sous voile) and the must is aged for several months in vats. The wine is then aged sur latte and disgorged to make a crémant. It stands out thanks to its great freshness which it owes to tangy aromas of white, fleshy fruit such as apple and pear but it also unfurls notes of grilled almond. To finish it reveals mineral and fine-cut notes.
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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