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Indigene has the same "heart" as Extra Brut Cremant du Jura since it is based on the same base wine. However, here the word Indigene refers to the fact that the second fermentation is with indigenous yeasts and natural sugars derived from sweet must for Vin de Paille, which is in that phase of the fermentation process. Vin de Paille is a classic style of wine produced from dried grapes that have been left in the attics of wineries during the winter to lose some of their moisture. The second fermentation for Indigene takes place at a very slow pace and the result is extremely complex, with wonderful bubbles and a creamy texture in the mouth.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine, as does the contact with the lees in the bottle for a total of over 15 months after the end of the second fermentation. Ripe citrus fruits, flowers, candied fruit peels, lots of smoke, and toasted bread give way to a relatively full and complex palate full of salinity and dry fruit elements, leading to a delightfully long finish.
The very old stumps give extremely concentrated fruit, with surprising intensity on the nose and an aromatic character reminiscent of plum, spices, herbs and some animal notes. The wine is produced with indigenous yeasts and sulphites are at extremely low levels. It is fermented in a combination of third tank, old 500lt capacity barrels and a concrete...
