Crémant du Jura

100 % Chardonnay on grey marl soils,

Sparkling dry wine.

• Partial destemming (70%), partial crushing (50%) and direct pressing.
• Indigenous yeasts, less than 4g So2/hl on healthy harvest
• Static settling for 12 hours
• Start of alcoholic fermentation in tanks at temperatures inferior to 20°C controlled by a system of cooling coils.
• Slight filtration
• Bottling for second fermentating in February following harvest
• 12 to 24 months on slats,
• Disgorging and dosage with under 0.8g of sugar per litre for a crémant brut.
• 11 % alcohol.