A superb, fresh Crémant, perfect for the aperitif with its majority Chardonnay blend.
"Marked by the creamy roundness of the vintage, the 2015 Crémant brings a lot of pleasure and continues the beautiful momentum of this cuvée." 15,5/20 RVF Guide 2019
Crémant Blanc, Extra Brut (2 to 3 grams of sugar per litre) or Brut nature, the dosage of the expedition liqueur varies from one cuvée and from one season to another.
The vines are between 10 and 40 years old. The proportion of Chardonnay varies from 85 to 100%, with Pinot Noir ranging from 0 to 15%.
Although the majority of Crémant is matured in stainless steel vats, some of it is often aged in old barrels, from 5 to 20%, to bring complexity to the final blend.
Sparkling wines have been made in the Jura since the 18th century. Before the 2000s and global warming, it was not uncommon in the Jura, even with late harvest dates (sometimes as late as November), to have limited maturities to make dry whites. Crémants, like champagnes, were made from grapes harvested at between 10 and 11% in cold years, so the Jurassiens took advantage of this balance to make sparkling wines.
Named Vin Mousseux in the 1960s, Méthode Champenoise in the 1980s and Méthode Traditionnelle in the 1990s, this type of wine obtained the Crémant du Jura appellation in 1995.
This sparkling wine is produced like the champagnes, according to the principle of double fermentation. The first fermentation takes place in vats, barrels or casks, and produces a dry, still base wine. After this wine has been aged for 6 to 10 months, the "prise de mousse" takes place, the basic wine is bottled with the addition of yeast and sugar. The second fermentation takes place in a hermetically sealed bottle, the carbon dioxide released by the fermentation does not escape, the wine remains sparkling. After the "prise de mousse" the bottles are stored on laths for a minimum of twelve months. At the end of this ageing period, the bottles are "disgorged", the deposit resulting from the fermentation in the bottle is removed and the expedition liquor is added. It is during this operation that we decide to make a Crémant Brut Nature (no added sugar), Extra Brut (1 to 6 grams), Brut (less than 12 grams), Demi-sec (32 to 50 grams)..
Our recommendations When and how to serve it?
What a dish with the Brut Nature?
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