Domaine de Savagny
Cremant de Jura Brut
| Denomination | AOC Cremant du Jura |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Jura (France) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Aged on the lees for 8 months |
- Traditional Method: second fermentation in the bottle and ageing on the lees for 8 months
- Grape varieties: Chardonnay and Pinot Noir, Crémant du Jura AOC designation, alcohol content 12%
- Aromas: hints of citrus, fresh fruit, almond blossom, mineral and smoky notes
- Taste and perlage: very fine bubbles, lively freshness, creamy texture and savouriness
- Pairings and serving: ideal with aperitifs, seafood, fish and cheese; temperature 6–8 °C
Description
What kind of wine it is
Domaine de Savagny Crémant du Jura Brut is a French sparkling wine produced using the Traditional Method. Made from a blend of Chardonnay and Pinot Noir, it reveals a fine and persistent perlage. The bouquet combines fresh fruit, citrus and almond blossom with elegant mineral nuances and subtle smoky notes. On the palate, it stands out for its pronounced freshness and creamy texture, supported by a savoury finish that leads to a long and harmonious aftertaste.
Where it comes from
This wine expresses the authenticity of the Crémant du Jura region. The vines of Domaine de Savagny are rooted in clay-limestone and marl-limestone soils, which are responsible for the clear gustatory tension of the sip. Thanks to an average vine age of eighteen years, the plants translate the microclimate into a consistent aromatic quality. This deep connection with the land gives a sensory profile characterised by a natural freshness and verticality.
How it is produced
After a rigorous manual harvest, the must ferments at a controlled temperature to preserve the clarity of the aromas. The prise de mousse follows the principles of the Traditional Method, completed with eight months of ageing on the lees. This maturation enriches the palate with delicate toasted notes and a soft roundness. At the table, it proves to be an excellent aperitif and an ideal companion to enhance seafood dishes, elaborate fish recipes and cheeses.
History and Curiosities
Born in the heart of the Jura region on clay-limestone soils, Domaine de Savagny expresses French excellence through its refined Crémant du Jura AOC. Made from hand-selected Chardonnay and Pinot Noir grapes, this Brut is aged for eight months on the lees following the traditional method. Awarded a prestigious gold medal, it offers an extremely fine perlage and a pleasant creaminess. Its fresh and mineral bouquet is ideal for enhancing an elegant aperitif or for perfectly complementing sophisticated seafood dishes.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Crémant Rosé Domaine de Savagny: Gold Medal
- Crémant Blanc Brut Domaine de Savagny: Silver Medal Read more
| Name | Domaine de Savagny Cremant de Jura Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Cremant du Jura AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | France |
| Region | Jura |
| Vendor | Domaine de Savagny |
| Story | History and Curiosities Born in the heart of the Jura region on clay-limestone soils, Domaine de Savagny expresses French excellence through its refined Crémant du Jura AOC. Made from hand-selected Chardonnay and Pinot Noir grapes, this Brut is aged for eight months on the lees following the traditional method. Awarded a prestigious gold medal, it offers an extremely fine perlage and a pleasant creaminess. Its fresh and mineral bouquet is ideal for enhancing an elegant aperitif or for perfectly complementing sophisticated seafood dishes. |
| Origin | Jura, France |
| Soil composition | Clay-limestone and marl-limestone |
| Fermentation temperature | Below 18 °C |
| Fermentation | Approximately 30 days |
| Production technique | Traditional method (classic method) |
| Wine making | Traditional method (classic method): hand-picked and manually selected grapes; fermentation and vinification at a controlled temperature below 18°C for about 30 days; second fermentation in the bottle; ageing on the lees for 8 months. |
| Aging | Aged on the lees for 8 months |
| Allergens | Contains sulphites |