Tissot Cremant du Jura Blanc de Noirs NV Tissot Cremant du Jura Blanc de Noirs NV
Tissot Cremant du Jura Blanc de Noirs NV
white
Organic Certified
Biodynamic

05855

Available / In Stock

Tissot Cremant du Jura Blanc de Noirs NV

44,20 €

Stephane and his wife Benedicte don't just run one of the largest estates in the Jura, they are also among those who have managed to turn their work into a "manifesto" for the "modern" vision of the region – a commitment to biodynamic cultivation, ouille wines (alongside the region's great oxidative whites), and a careful and interesting relationship with contemporary winemaking trends, such as the use of amphorae. Cremant du Jura wines occupy a special place among the many labels they produce each year. This particular Crémant du Jura Blanc de Noirs is a great sparkling wine made from 100% Pinot Noir and produced without any sulphites. It is characterized by aromas of red fruits, ripe cherries, and notes of toasted bread from the long maturation with the lees in the bottle. Its delicate texture, depth of fruit, fine bubbles, great freshness, and finesse rank it among the best sparkling wines in our range.
Country
France
Sweetness
Dry wine
Appellation
Crémant du Jura AC
Variety
Pinot Noir,Poulsard,Chardonnay
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Continental
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Traditional method
Maturity
Maturity:
After the second fermentation for 18 months with wine lees
Filtration
Filtration:
No

Region:
Jura
Irrigation:
No
Cultivation:
Biodynamic
Harvest:
Hand-harvested
Malolactic fermentation:
Yes
Clarification:
No
Organic Certified:
Yes
Biodynamic:
Yes
Vegan Certified:
No
Main grape :
Chardonnay

More info

Crémant du Jura Blanc de Noirs comes from wines from two different vintages, 2020 and 2021. The Pinot Noir vines are planted on clay and limestone soils with a south and west orientation. The 45-year-old vineyards have been cultivated organically and biodynamically since 1999, with limited interventions and the use of their own compost. Harvesting is done manually and the first fermentation takes place spontaneously in oak barrels. For the prise de mousse (creation of the foam), only grape juice from the estate that has been kept frozen is used. A small amount of must is fermented in advance to act as a natural fermentation starter, and another part is used to provide natural sugars. Both fermentations are carried out with the winery's indigenous yeasts. Contact with the lees lasts a total of 30 months. In the glass, it presents extremely fine bubbles, expressive fruit, elegant acidity, and a subtle bitter aftertaste, elements that naturally lead it to pairings with raw seafood and sushi.
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