Country: France
Region: Arbois, Jura
Appellation: Crémant du Jura AOC
Climate: Cool Continental
Altitude: 250 - 450m
Soils: Triassic clay and Bajocian limestone
Varietal/Blend: 55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard
Fermentation: Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.
Ageing: Traditional Method. Ageing on lees in bottle for at least 18 months. Extra Brut. No SO2 added.
Vineyard & Vine Age: Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.
ABV: 12.5%
Produced Cases:
CSPC: 845932
TECHNICAL INFO
Country: France
Region: Arbois, Jura
Appellation: Crémant du Jura AOC
Climate: Cool Continental
Altitude: 250 - 450m
Soils: Triassic clay and Bajocian limestone
Varietal/Blend: 55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard
Fermentation: Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.
Ageing: Traditional Method. Ageing on lees in bottle for at least 18 months. Extra Brut. No SO2 added.
Vineyard & Vine Age: Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.
ABV: 12.5%
Produced Cases:
CSPC: 845932
T: 403-604-0408 | E: andrew@vinoalvino.ca
T: 780-203-5284 | E: joe@vinoalvino.ca
TECHNICAL INFO
Country: France
Region: Arbois, Jura
Appellation: Crémant du Jura AOC
Climate: Cool Continental
Altitude: 250 - 450m
Soils: Triassic clay and Bajocian limestone
Varietal/Blend: 55% Chardonnay, 35% Pinot Noir, 5% Trousseau, 5% Poulsard
Fermentation: Traditional Method. First fermentation: spontaneous fermentation with indigenous yeast, partially in French oak barriques and partially in stainless steel. No SO2 added. After 6-9 months, the base wines are racked and blended for secondary fermentation in bottle.
Ageing: Traditional Method. Ageing on lees in bottle for at least 18 months. Extra Brut. No SO2 added.
Vineyard & Vine Age: Biodynamic. A blend of from several of Tissot's plots, soil types vary. Selection massale. Hand harvest into small crates to prevent premature crushing.
ABV: 12.5%
Produced Cases:
CSPC: 845932
403-604-0408
andrew@vinoalvino.ca
780-203-5284
joe@vinoalvino.ca
306-290-0277
kerrie@vinoalvino.ca
Calgary + Alberta South
Andrew Stewart
403-604-0408
andrew@vinoalvino.ca
Edmonton + Alberta North
Joe Gurba
780-203-5284
joe@vinoalvino.ca
Saskatoon + Saskatchewan
Kerrie Gavin
306-290-0277
kerrie@vinoalvino.ca
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