Crémant du Jura

TheCrémant du Jura appellation was awarded the AOC label in 1995. The Crémant du Jura appellation area is the same as that of the Côtes du Jura, d'Artois, Château-Chalon and Etoile appellations combined. However, it only applies to sparkling wines from these terroirs, whose tradition dates back to the 17th century.

The grape varieties used for Crémant du Jura wines are Pinot noir, Savagnin, Poulsard, Trousseau and Chardonnay, the latter of which must make up at least 50% of the appellation's white wine cuvée. Alongside this production, there are also Crémant du Jura rosé wines, which today account for around 10% of total production. The latter is growing steadily, and now accounts for 16% of all AOCs in the Jura.

Crémant du Jura wines are made using a special double fermentation technique. After traditional fermentation in vats or barrels, Crémant du Jura undergoes a second fermentation in the bottle. To the juice from the first fermentation are added still wine, sugar which transforms into alcohol, and yeasts which produce the carbon dioxide that makes the wine sparkling after 9 or even 12 months in the cellar. Crémant du Jura can be enjoyed as an aperitif or with a meal.