CREMANT DU JURA

CREMANT DU JURA

Region: Jura, France　

Grape: Chardonnay、Pinot noir

Category: Sparkling

The flagship Crémant of Tissot, representing the Jura!

By blending 50% black grapes, the richness of the fruit that continues into the finish rivals that of Champagne. With enchanting, elegant, and delicate bubbles, you can enjoy the freshness, complexity, and the minerality that reflects the terroir of Jura!The clayey soil and crushed limestone from the Triassic period. Mixed fermentation. Direct press followed by pressing. 60% in stainless steel tanks, and 40% aged on lees in oak barrels for 4 months. After secondary fermentation in the bottle, it ages for 16 months in the bottle.

[Producer information]

The domaine was founded in 1962 and is currently headed by the third generation, Stephan, who took over in 1990.
He has experience working in wineries overseas and has been involved in winemaking in Beaune, Burgundy for five years, giving him a broad perspective. He has been practicing biodynamic farming since 2004.
Currently, the estate owns approximately 40 hectares of vineyards.

When it comes to the Jura region, the "mastermind of natural wine," Pierre Auvernoy, comes to mind, and he has even praised him as "a winemaker representing Jura."

·soil
Due to uplift 1000 years ago, across the Saône River, Jura has soil that is hundreds of millions of years old. (In Burgundy, the land is flat and you have to dig 500m underground to reach the limestone.) Due to the uplift of the Alps, many hills with complex soil composition were created in Jura. The wines that are produced from this complex soil cannot be described in a single word, such as "Chardonnay from Arbois." At Tissot, Chardonnay, Trousseau, and Pinot Noir are grown in the Marne (blue marl) limestone soil of Trias, and Poulsard and Savagnin are grown in the clay-rich soil.
The grapes are harvested by hand and vinified separately for each plot.

Damaged grapes are sorted in the field, and unripe grapes are sorted further in the crate. Poursard grapes have such a thin skin that they will burst if insects such as bees touch them. The grapes are then immediately de-stemmed by hand at the top of the tank, and plump, fully ripe grapes fall into the tank along with the juice. The rejected bunches are used for sparkling wine.
Most cuvées are unfiltered and sulfurous acid is kept to a minimum, resulting in natural winemaking without any artificial intervention!

In 2019, I was in charge of attending to Stefan when he visited Japan. At a restaurant in Tokyo.