Crémant du Jura | Jerome Arnoux

Viticulture in Jura dates back to the Roman era. Once, the vineyards covered a much larger area, but after World War II, cultivation was scaled down, and today it comprises only 2,000 hectares, sustained by the determination of producers committed to preserving traditions. The winemaking landscape in Jura consists mainly of small family-run estates that use traditional production methods.

The vineyards in Jura are partly on flat terrain and partly on plateaus, but also at the foot of the foothill area known as "Revermont," where the rugged terrain necessitates good sun exposure through terracing, with vines covering slopes of over 40%.

The soils in Jura vary significantly depending on the area, but they are generally characterized by their poverty, which makes viticulture more challenging but yields wines of great character and personality.

The climate is influenced by the mountains and is generally cool and humid, with relatively high precipitation throughout the year. In Jura, a phenomenon called "retour d'est" often occurs, where air currents descending from the Alps bring moist currents to the vineyard-covered hills, causing sudden and violent downpours that can threaten production.

The designation of wines follows the French AOC (Appellation d'Origine Contrôlée) system, and to obtain recognition, producers must meet all production criteria and submit the final wine to a committee. Viticulture in Jura mainly focuses on white grapes, including Chardonnay, Savagnin, and Poulsard. Vin Jaune, one of the most famous wines, is made from Savagnin and follows a unique aging process, stored in partially filled oak barrels, resulting in an intense, dry wine with a distinctive nutty aroma.

The Côtes du Jura is the most significant designation in the region, encompassing over 70 municipalities. The predominant wines are whites based on Chardonnay and Savagnin, and reds from Pinot Noir, Trousseau (Bastard), and Poulsard.