Domaine de la Touraize -AOP Crémant du Jura

Crémant du Jura


Grape variety :


Designation :

Crémant du Jura PDO

Terroir :

Silty marl

Acreage :

1.60 ha - Named-place: En Arce - age of the vines: 30 years. Exposure: Northeast

Harvest :

Manual in pierced 300 kg containers.

Yield :

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.

Vinification :

Pneumatic pressing of whole bunches. Cold gravity settling (+ 6°C).
Spontaneous alcoholic fermentation using indigenous yeast. Alcoholic and malolactic fermentation in vats. No inputs.

Aging :

8 months on fine lees in vats.

Fermentation :

On the estate in May 2017.

Aging :

18 months on laths.

Riddling :

On a rack for 1 month. Riddling by hand two times a day with rotation ¼. Tilting every 5 days.

Disgorgement :

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

Tasting :

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.