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An exclusive cuvée produced from a rare grape variety, Chardonnay Rose. Its floral aromas, spicy notes and perfumed rose and lychee palate are clearly reminiscent of Ispahan, a dessert produced by Ladurée. More info
This is Stéphane Tissot’s cuvée, produced in small quantities! This wine is made from a very rare grape variety: pink Chardonnay, some of which is still found on the domain’s wonderful terroirs such as the Tour de Curon and Mailloche. This, worked by the masterful hands of Stéphane Tissot, produces an amazing wine, never seen before. It thus unfurls powerful floral aromas and evolves into a symphony of sweet spices such as vanilla, pepper and aniseed. The finish provides us with flavours of rose and lychee, quite simply fantastic.
Arbois Rose Massale Bénédicte et Stéphane Tissot serve at a temperature of 12°C. It will pair perfectly with the following dishes: Ispahan, gateau de rose et de litchi (recette de Ladurée), Poires à l'anis étoilé, Millefeuille poire-chocolat.
This is Stéphane Tissot’s cuvée, produced in small quantities! This wine is made from a very rare grape variety: pink Chardonnay, some of which is still found on the domain’s wonderful terroirs such as the Tour de Curon and Mailloche. This, worked by the masterful hands of Stéphane Tissot, produces an amazing wine, never seen before. It thus unfurls powerful floral aromas and evolves into a symphony of sweet spices such as vanilla, pepper and aniseed. The finish provides us with flavours of rose and lychee, quite simply fantastic.
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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