Crémant du Jura
Styles
Principal grape varieties
Terroir
Natural factors
- A discontinuous vineyard strip 80 km long and 2 to 5 km wide, situated between 300 m and 450 m elevation, west-facing.
- Hills formed from limestone 'scales' torn from the Jurassian plateau during Alpine overthrusting, rising 50 to 100 m above the marly depressions.
- Complex soils on the slopes combining marls, clays, and limestone scree; limestone is omnipresent, permeable, and soluble, well suited to Jurassian grape varieties.
- Cool oceanic climate with continental influences: annual average of approximately 10.5 °C, warm and humid summers, rainfall exceeding 1,000 mm and well distributed throughout the year.
Human factors
- The method involving a second fermentation in bottle has existed since the 17th century; the AOC was officially recognised on 9 October 1995.
- Three historic Jurassian varieties: poulsard (first recorded 1620), savagnin (1717), trousseau (1732); together with the Burgundian varieties chardonnay and pinot noir.
Product characteristics
- White (Chardonnay): a complex yet restrained aromatic profile, with notes of apple, brioche, and hazelnut.
- Rosé (Pinot Noir): notes of red berries; serve in a flute glass between 5 and 7 °C.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.