Côtes du Jura – Trio Rubis

Trio

Côtes du Jura – Trio Rubis

$1.00

Country France
Region Jura
Producer Domaine Berthet-Bondet
Size

750mL

Style Red
Practices Certified Organic, Organic
Grapes Pinot Noir, Poulsard, Trousseau
Other Features Vegan, Indigenous yeasts

50% Trousseau, 30% Poulsard and 20% Pinot Noir – 19 year old vines Gravel, red and grey marl soil. This Trio is characterized by its lightness and the complex bouquet of red fruits and earthy character. It can be kept for up to 5 years and is best served with a slight chill. 12.5% alcohol.

Availability:In Stock & Ready to Ship
Product Code: SKU - wine169 Category:

About the Producer

In 1985, Chantal and Jean Berthet-Bondet took over a domaine that had not been producing wine for 50 years, and brought it back to life. In 2017, their daughter Hélène succeeded them, helped by her husband and two children. The vineyards spread on 15 hectares, 4.5ha of Savagnin in Château-Chalon and 10.5ha of Chardonnay, Savagnin, Trousseau, Poulsard and Pinot Noir in Côtes-du-Jura appellation. Château-Chalon possesses the noblest terroir in the Jura region. A composition of limestone and red and gray marl confers both power and great finesse to these wines.

The classic wine of the Jura is the “vin de voile,” a technique otherwise practiced only by Spanish sherry producers. During barrel aging, casks are only partially filled, or ouillé, with wine. This provokes the formation of a film of yeast on the exposed portion, protecting the wine from oxidation and giving it a unique flavor of dried fruits and nuts. Also, the logic of the aging cellar is the opposite of that for classic wine-making. Like a sherry cave, these cellars are dry and well ventilated, with enormous variations in temperature. Interestingly enough, this region of France remained a Spanish possession until 1660.

Bondet uses indigenous yeasts, except for the Crémant. By precaution he prepares a "pied de cuve" to start the fermentations of the various cuves. This is made from a small quantity of grapes that ferments spontaneously. He verifies with the lab that these are the right yeasts before incorporating them into the cuves. Selected yeasts are used for the second fermentation of the crémant.

Farming practices: The domaine is certified organic since 2013. The wines are vegan (when fined, which is rare, it is with bentonite).

Domaine Berthet-Bondet


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