CREMANT BBF (Stéphane TISSOT)
JURA - AOP CREMANT DU JURA - WHITE CREMANT
Variety : Chardonnay (100%)
Bone Dry No sugar addition
- Nose: elegant and expressive. Notes of candied citrus fruit, toasted sesame with a hint of praline and coriander.
- Palate: supple and salivating. Lemony freshness.
Tasting date: july 2023.
OUR OPINION: rich and complex, this 2016/2017 blend is particularly tasty and elegant. We love it!
The exceptional bottle's weight (1.8kg) may result in higher shipping costs for the final shopping cart.
TERROIR
The sparkling wines production in the Jura has existed since the 17th century. The continental climate and the different Jura terroirs make it possible to obtain a good acidity in the grapes, and the plots that the TISSOT estate dedicated to their Crémant production were determined from the beginning
The plots dedicated to the Crémant production are based on distinct soils:
- On the one hand, a soil consisting of Triassic marls, a sedimentary rock that was formed in the shallow lagoons that occupied the Jura between -252 and -201 million years ago, the climate was then tropical. This soil brings a beautiful freshness to the sparkling wines.
- on the other hand, a soil consisting of calcareous scree coming from limestone ledges dominating the marly slopes and caused by the series of freezing and unfreezing that took place during the last ice age between - 18000 and -10000 years. These limestone ledges formed in the Bajocian (Middle Jurassic stage), between -174 and -164 million years ago, when the Jura area evolved into a shallow and warm sea, favoring the formation of oolitic limestone and encrinal limestone.
VITICULTURE & VINIFICATION
The vines are cultivated according to the Biodynamics principles, without use of any phytosanitary products. The grapes are harvested by hand and gently pressed by pneumatic pressing.
The BBF wine, a blanc de blanc sparkling wine aged in oak barrels, is a blend of two soils, 60% of marly soil and the remaining 40% of limestone soil, but it is also a blend of two vintages : 75% of the must (2016 vintage) is aged, after alcoholic and malolactic fermentation, in oak barrels of 228 liters for one year, and the remaining 25% (2017 vintage) is aged, after alcoholic and malolactic fermentation, in vats for 3 months.
After blending, the wine is bottled for the second fermentation and is aged on slats for 48 months before disgorging. The wine is neither filtered nor sugar added.
- Blend: 2016 (75%) - 2017 (25%)
- Disgorgement date: February 2022
- Sugar addition: 0 g/l
| Country | Jura |
| Color | White |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Extra-Brut |
| Capacity | 75 cl |
| Single Grape Variety | Chardonnay |
| Blend | Vintages 2016 (75%) – 2017 (25%) |
| Alcohol rate | 12,5 % |
| Quality Designation | Crémant du Jura |
| Cellar Potential | 6 - 8 years. |
| Service advise | 10-12°C(50-53°F). Open 1/4hr before the service. |
| Culture Methods | Biodynamic |
| Fining | No |
| Filtering | No |
| Comments | Malolactic fermentation done. Ageing of 75% of the must in 228 liters oak barrels for one year, et 25% left is aged in vats for 3 months. The wine is bottle for the second fermentation with a slats ageing of 48 months. |
CHAMPAGNE
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