Structure
Drinking window
Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: ripe orchard fruit
Palate: ripe fruit, creamy lees
One hectare, half Trias clay and half Bajocien limestone, vines averaging 25 years. Indigenous yeasts carry the bottle fermentation over nine months, which the estate says brings more complexity, weight and richness. Very fine mousse and ripe aromas; the estate places it between a traditional cremant and a petillant naturel.
What it pairs with
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Aperitif
The estate lists the aperitif first. -
Fruit desserts
Tissot suggests desserts, and the 4 grams of residual sugar suit them. -
Shellfish
The long lees ageing gives enough texture for richer shellfish plates.
Facts
- Producer
- Domaine Andre et Mireille Tissot · visiting guide
- Grapes
- Chardonnay (55%), Pinot Noir (35%), Poulsard (5%), Trousseau (5%)
- Classification
- Cremant du Jura AOC
- Oak
- Harvested into small crates, pneumatic pressing, a very long fermentation in stainless steel between 16 and 18 degrees, three months on lees with the malolactic. Bottled in January, with the second fermentation started by a pied de cuve of fermenting vin de paille rather than cultured yeast, so it runs nine months instead of two. Thirteen months on lees in bottle, disgorged with no dosage and no SO2; about 4 g/l of sugar remains from the bottle fermentation.
- Drinking window
- 1-3 from vintage