Description
Terroir
This grape variety arrived in the Jura in the 18th century.
This Trousseau comes from vines cultivated using sustainable production methods, pruned short to give low yields.
Soils of gravel and shallow marl.
Vinification and Ageing
Eight to twelve days' maceration in temperature-controlled tanks before 24 months' ageing in wooden tuns prior to bottling.
Jacques Tissot's Tasting Notes
Bouquet
Intense, clear ruby in colour with bright glints of grenadine.
An intense nose combining aromas of red and black fruits with light notes of humus and spices.
Palate
A frank attack with fine, silky, round tannins leads on to a mouth evocative of red berries (cherries and strawberries) which evolves into a magnificent mix of spices.
Finish is fresh and well-balanced.
Wine and Food Pairing
Perfect with a steak, any game dish, or a cheese board.
Best served between 12 and 14°C.
