Grape variety :
Crémant du Jura PDO
1.60 ha - Named-place: En Arce - age of the vines: 30 years. Exposure: Northeast
Manual in pierced 300 kg containers.
55 hl / ha.
Farming method :
Winter and spring : Cane pruning (Guyot). Arch trained. Addition of organic matter at the end of winter. Spring and summer : Disbudding then tying-up. The vines are only treated with copper and sulphur, no pesticides. The soil between the rows and "under the rows" is ploughed several times a year. No chemical weeding. The grapes are hand-picked and put in 300 kg containers.
Pneumatic pressing of whole bunches. Cold gravity settling (+ 6°C). Spontaneous alcoholic fermentation using indigenous yeast. Alcoholic and malolactic fermentation in vats. No inputs.
8 months on fine lees in vats.
On the estate in May 2017.
18 months on laths.
On a rack for 1 month. Riddling by hand two times a day with rotation ¼. Tilting every 5 days.
November 2018. Dosage after tasting. Generally between 4 and 5 grams of RCM/litre with no addition of SO2.
Serving temperature :
Between 5°C and 8°C
Floral hints, lime hawthorn on the nose, frank, lively attack on the palate, fine bubbles
Serving suggestions :
Aperitifs, fresh oysters, rillettes of tuna with horseradish and black radish on toast, fromage frais stuffed vegetables and puffs.