Crémant du Jura

The Crémant du Jura appellation was granted AOC status in 1995. The appellation area for Crémant du Jura is the same as that of the Côtes du Jura, Artois, Château-Chalon, and Etoile appellations combined. However, it applies only to sparkling wines produced in these terroirs, a tradition dating 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 required to make up at least 50% of the blend for the appellation’s white wines. In addition to this production, there are Crémant du Jura rosé wines, which today account for approximately 10% of total production. This share is steadily increasing, reaching 16% of the total AOC production in the Jura.

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