Crémant du Jura

The Crémant du Jura appellation was awarded AOC status in 1995. The Crémant du Jura appellation covers the same area as the Côtes du Jura, Artois, Château-Chalon, and Etoile appellations combined. However, it only applies to sparkling wines produced in these terroirs, a tradition that dates back to the 17th century.

The grape varieties used for Crémant du Jura wines are Pinot Noir, Savagnin, Poulsard, Trousseau, and Chardonnay, with the latter accounting for at least 50% of the appellation's white wines. In addition to this production, there are Crémant du Jura rosé wines, which today account for around 10% of total production. The latter is growing steadily, reaching 16% of the total AOCs in the Jura.

The production of Crémant du Jura wines involves a special double fermentation technique. After traditional fermentation in vats or barrels, Crémant du Jura undergoes a second fermentation in the bottle. Still wine, sugar (which turns into alcohol) and yeast (which produces carbon dioxide) are added to the juice from the first fermentation, making the wine sparkling after 9 to 12 months in the cellar. Crémant du Jura is equally enjoyable as an aperitif or with a meal.