COLOR: amber
TYPE: dry
HARVEST: 2023
GRAPE VARIETY: Chardonnay and/or Savagnin
FARMING: Biodynamic
AGING: 3 years in oak barrels.
ALCOHOL CONTENT: 16%
CAPACITY: 70 cl
CELLAR POTENTIAL: 5 years
VINE AGE: N/A.
LOCATION: N/A.
EXPOSURE: N/A.
GEOLOGY: blue-grey marls from the LIAS period (Lower Jurassic)
HARVEST: manual.
YIELD: N/A.
SORTING: N/A.
WINEMAKING: A completely unique and atypical product, whose craftsmanship has been perpetuated by the Bourdy estate since the beginning. This liqueur follows a recipe dating back to 1579, originally developed for medicinal purposes by the abbesses of Château-Chalon. It is made from freshly pressed grape juice in which a bag of 25 Oriental and Asian spices is infused. This is where the magic happens: the juice and spices are gently heated in stainless steel tanks for 6 to 8 hours. The next day, the spice bag is removed, and Jura Marc or Fine is added (1/3 brandy to 2/3 juice). The blend is then aged in oak barrels.
AGING: 3 years in old oak barrels.
BOTTLING: after light filtration.
CORK: natural cork.
"A descendant of medieval 'vins cuits', this elixir is the result of slow evaporation that gives way to an infinite, spicy roundness. Imagine the raw power of the Jura terroir meeting the distant breeze of the Silk Road: there you have it! Serve this liqueur very chilled, paired with a chocolate or walnut cake, poached pears, or even blue cheeses for a stunning match. Personally, I use it extensively in cooking: sautéed pork loin with onions, slow-cooked pork cheeks, or braised cabbage. It is a precious ally to elevate your everyday dishes, and it keeps for months in the refrigerator!"
Specialized in amphora wines, we offer you a selection of the best white, red and rosé wines vinified in amphorae.
You will find vintages:
- fermented and aged in clay amphorae
- fermented in traditional tanks and aged in clay amphorae
- partially aged in clay amphorae...
...not to mention the rare wines vinified entirely in Qvevris!
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