The AOC Crémant du Jura was obtained on October 9, 1995. The production of sparkling wines in the Jura dates back to the end of the 18th century, when Jura winegrowers already mastered the traditional method.
The appellation area of Crémant du Jura is identical to that of the Côtes du Jura, Arbois, Château-Chalon and Etoile. The grape varieties authorized for its production are Poulsard, Pinot Noir, Trousseau, Chardonnay and Savagnin. For the white wines, the volume from the grape varieties Chardonnay, Pinot Noir and Trousseau is greater than or equal to 70% of the cuvée. For rosé wines, the volume from the black or grey grape varieties is greater than or equal to 50% of the cuvée.
The grapes, which must be harvested by hand, are transported in punctured boxes and pressed in whole bunches. Since its creation in 1995, the production of Crémant du Jura has grown steadily to reach about 16% of the total Jura AOC production, on a surface area of 282 hectares or 17,300 hectoliters on average per year.
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