ステファン・ティソ／STEPHANE TISSOT
Clemant Chardonnay BBF
Clemant Chardonnay BBF
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about shipping cost
We will send it by Yu-Pack.
*Free shipping for purchases over 19,000 yen.
Hokkaido: 980 yen Tohoku: 830 yen Kanto: 830 yen Shinetsu/Tokai/Hokuriku: 920 yen Kansai/Chugoku/Shikoku: 1,200 yen Kyushu: 1,480 yen Okinawa: 1,480 yen
All items will be sent by cool delivery from May to October.
(*During this period, the above shipping fee will be charged + 330 yen.)
Please note that due to the nature of the wine, regular shipping will not be available during this period.
CREMANT BBF
Region: France Jura
Grape: Chardonnay
Category: White/foaming
Aged for 60 months, surpassing even champagne!
A rich and deep 2017,
A blend of 2018 with a fresh feel.
Blanc de blanc has this thickness and complexity.
The liquid that has been aged for a long time is truly a crystallization of umami...
The longest aging period among Tissot's Crémants.
A unique taste carefully created.
『BBF＝Blanc de Blancs en Fut＝
Meaning of ``barrel-aged blanc de blancs.''
Aged for 12 months in old barrels, then 48 months in bottle.
[Producer information]
This domaine was founded in 1962 and is now headed by the third generation, Mr. Stéphane, who took over in 1990.
He has experience at wineries overseas and has a wide perspective, having been involved in winemaking in Beaune, Burgundy, for five years. Biodynamic cultivation has been implemented since 2004.
Currently, they own a vineyard of approximately 40 ha.
Speaking of the Jura region, Pierre Overnois, the ``master of natural wine'', is mentioned, and he has also praised him as ``the representative maker of the Jura.''
·soil
Due to uplifts 1,000 years ago, the Jura, across the Saône River, is exposed to soil that was hundreds of millions of years old. (Burgundy is flat and you have to dig 500 meters underground to reach the calcareous soil.) The uplift of the Alps created many hills with complex soil compositions in the Jura. The wine produced from this complex soil cannot be described simply as ``Chardonnay from Arbois.'' At Tissot, the Marne (blue marl) calcareous soils of Trias grow Chardonnay, Trousseau, and Pinot Noir, while the clay-rich soils grow Pour Sars and Savagnin.
The grapes are harvested by hand in each plot, and the winemaking is also done separately in each plot.
Grapes that have been damaged in the field are sorted, and unripe fruits are further sorted on a curve. Poursard is a grape whose skin is so thin that it will burst if touched by bees or other insects. After that, the grapes are immediately destemmed and destemmed by hand at the top of the tank, but the perfectly ripe grapes fall into the tank along with their juice. The popped bunches are used for sparkling.
Most cuvées are not filtered, and sulfites are kept to a minimum, making wine naturally without any artificial intervention!
