Crémant du Jura Extra Brut

Domaine Tissot

Tissot’s Crémants are out of this world, jousting with Champagne from a whole different plane of character, generally fatter and more opulent. The interplay between the dry, mineral complexity and rich generosity of fruit make every glass its own journey. Layered aromas of raw honey and baked red apple with hints of fresh herbs, fennel, and ginger on the nose. The palate is crisp and broad with juicy orchard fruit core giving way to notes of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish.

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

About the Producer

Bénédicte et Stéphane Tissot


Arbois, Jura, France

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Crémant du Jura Extra Brut
Domaine Tissot

Country:  France

Region:  Arbois, Jura

Appellation:  Crémant du Jura AOC

Tissot’s Crémants are out of this world, jousting with Champagne from a whole different plane of character, generally fatter and more opulent. The interplay between the dry, mineral complexity and rich generosity of fruit make every glass its own journey. Layered aromas of raw honey and baked red apple with hints of fresh herbs, fennel, and ginger on the nose. The palate is crisp and broad with juicy orchard fruit core giving way to notes of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish.

TECHNICAL INFO

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

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

Crémant du Jura Extra Brut
Domaine Tissot
Tissot’s Crémants are out of this world, jousting with Champagne from a whole different plane of character, generally fatter and more opulent. The interplay between the dry, mineral complexity and rich generosity of fruit make every glass its own journey. Layered aromas of raw honey and baked red apple with hints of fresh herbs, fennel, and ginger on the nose. The palate is crisp and broad with juicy orchard fruit core giving way to notes of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish.

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

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca