Made with a mix of Chardonnay and Savagnin grapes, the Cremant du Jura has fine bubbles and reveals aromas of citrus and white fruits. It can keep for up to 5 years and should be served chilled (approx 6ºC) as an aperitif or with dessert.

Made with 45% Trousseau, 45% Poulsard and 10% Pinot Noir this wine is characterized by it's lightness and the complex bouquet of red fruits and earthy character. It can be kept for up to 5 years and is best served at 14ºC with charcuterie, smoked meats, grills and meat with fruit dishes such as pork with roasted apple.

The domain produces both categories of white wine associated with the Jura:-

Classic or "fruités" wines

These wines are left in stainless steel or wooden vats, or oak barrels for one to two years. The contents are regularly topped up with the same wine to compensate for evaporation which means that no air gets to the wine.

Traditional or "sous voile" wines

These wines are stored in wooden vats or oak barrels for two to three years and not topped up. As the wine evaporates the level in the barrel drops and a layer of yeast forms on the surface of the wine. This protects the wine from oxidation and gives these wines their distinctive aromas.

	CLASSIC WINE CHARDONNAY Elaboré à partir du seul cépage chardonnay , cette cuvée est obtenue après un élevage d'un an en fût ouillé. Ce vin s'exprime tout en finesse et en minéralité, une touche légèrement boisée lui apportant une complexité supplémentaire. Il pourra être conservé 5 ans et dégusté frais (12°) avec des poissons et des viandes blanches.
	CLASSIC WINE NATURÉ Le Naturé est une ancienne dénomination du cépage savagnin. Elle est utilisée aujourd'hui pour les savagnins qui ne sont pas élevés sous voile. Cette cuvée est obtenue après un an d'élevage en cuve sur lies. Ce vin s'exprime tout en finesse et en fruité. Il pourra être conservé 5 ans et dégusté frais (12°) à l'apéritif, avec des crudités ou des poissons.

TRADITIONAL WHITE WINE TRADITION This wine is made from a blend of Chardonnay and Savagnin grapes but is kept in barrels for two years "sous voile". Rich and long lasting on the palate, it has a range of aromas from very ripe white fruits to nuts. It can be kept between 10 and 20 years depending on the vintage, and should be served at 13ºC and goes really well with smoked fish, dishes garnished with garlic and parsley, and dishes cooked with cheese.

TRADITIONAL WHITE WINE SAVAGNIN Made solely from Savagnin grapes, this wine is kept in the barrel for three years without topping up. Often less full bodied than the TRADITION it combines character with finesse. This wine comes to its best after several years and can be kept for 20 or 30 years. It can be served in the same manner and with similar dishes as the TRADITION or CHATEAU-CHALON.

Our Chateau-Chalon is produced from the best parcels of land at Gaillardon (in the parish of Domblans), Beaumont (in the parish of Ménétru le Vignoble) and Sous-Roche (in the parish of Chateau-Chalon). Made strictly in accordance with tradition from the Savagnin grape, it is kept in the barrel for 6 years under it's protective yeast layer. It fully expresses the character and subtlety of this grand "terroir". Those tasting this wine are often surprised by it's long lasting finish, a taste somewhat similar to Fino sherry, as well as the richness of it's aroma. Depending on the vintage, this can range from vegetal (straw, tobacco), through ripe fruits (apples), sharp fruits (grapefruits), nuts (hazelnuts, walnuts, almonds), and spices (curry, nutmeg) to a smoky scent.

It should be kept for 10 years before it really reaches it's peak and can be kept for between 30 and 100 years depending on the vintage.

Served at 14ºC, after being allowed to breathe for several hours, it is able to stand up to the best cuisine, and happily accompanies white meats with rich creamy sauces, spicy foods or a fine cheese, notably Comté.

The blend of Chardonnay, Savagnin and Poulsard grapes that goes together to make this special wine varies from year to year depending on the harvest and condition of each variety. In the same way, the length of time that the grapes are left to dry, on racks in the drying room, before pressing will vary depending on the initial amount of juice in the grapes. In recent years the drying period has been about 3 months. After developing for 3 years in the barrel, we get a wine with a structure that balances between 14% - 15% alcohol and 90 - 100 grams of residual sugar per litre. The wine has developed a rich flavour with a bouquet principally of dried fruits and jams (apricot, quince). It can be kept for more than 20 years and should be served chilled (8ºC) with foie gras or as a dessert wine.

Our Macvin is a blend of Chardonnay, sometimes with a little Savagnin in some years, and an eau de vie de Marc which has already had two years in the barrel. The blended wine then spends a further 2 years in barrels. The Macvin develops a bouquet of spices, fruit (often oranges) and honey which works perfectly when served with melon as a starter or Tarte Tatin, or other stewed or cooked fruit, as a dessert. It should be served chilled (8ºC). Macvin is often drunk too young, and it develops it's full character after 5 or 10 years, sometimes more. Try and "lose" some in the back of your cellar!

The Eau de Vie - Marc de Franche Comté - is made by distilling the skin and pips of the grapes left after pressing. This ferments in the first month after the "vendange" (grape harvest). The distillation gives a level of alcohol of 52% which drops to 48% after 3 years in oak barrels.