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CÔTES DU JURA TRADITION 2016

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This cuvée Tradition is delicate, very complex and stemming from a wise blend of Chardonnay and Savagnin. In the typicality of Savagnin, offering aromas of green walnuts, almonds thanks to an oxidative maturing, become allied the minerality, the roundness and the freshness of the Chardonnay to give us a magnificent balance, what makes it the archetype of the whites of Jura.
This hilly area, with Its rich soil of marl and alluvium is well suited to five noble varieties of Jura.

Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then engages the fermentation maintained at low temperature (20- 22°C).

Chardonnay

70% ageing in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity. 10% ageing on fine lees, in wooden tun, for 2 -3 months to bring more roundness and 'gluttony'.

Savagnin

The Savagnins are matured in oak barrels, "sous voile". for 8 to 12 months, to bring the aromas of nuts, spices ...

Blending and bottling in March/April 2018.
4 to 6 years.

Open the bottle at least an hour before serving in order for all the aromas to develop then serve lightly chilled, between 12°C and 14°C, as an aperitif with cheese filled puff pastry, or during the meal, with scampi or a fish terrine. Used for cooking, it brings a refined touch to all fine meatbased sauces.
The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometres between Burgundy and Switzerland, in the eastern France. Created in 1937, the AOC (designation of origin) of Cotes du Jura is omnipresent in the north and south of the vineyard, on varied and contrasting terroirs. It is the second leading AOC in Jura in terms of production, and it engages all five of the Jura's grape varieties. The whole range of wines of the Jura is represented, although the whites dominate - still or sparkling - with wines that are round, fruity, and generous.

The 225 hectares in production took a month to harvest, from 14 September to 14 October, and the weather was ideal. The first grapes to be picked were those for the Crémant du Jura, which made up the lion’s share this year with a big boost in production thanks to the exceptional quality of the grapes. The Chardonnay, Trousseau and Poulsard for vin de paille were next, and then from 21 September onwards, the pickers turned to the Pinot Noir and Savagnin, and the remaining Chardonnay, Trousseau and Poulsard. The grapes were in exceptional health across all varietals, and the first tastings promise a magnificent vintage with good acidity, lovely colors for the reds, and crisp, pure whites.