# Côtes à Côtes Arbois Rouge Trousseau & Pinot Noir (NV)

- **Producer:** Domaine de la Touraize
- **Colour:** red
- **Type:** still
- **Grapes:** Trousseau, Pinot Noir
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, strawberry, forest floor

## About this wine

Domaine de la Touraize is managed by Héléana and André-Jean Morin, who represent the eighth generation of viticulturists in the historic Arbois appellation of France's Jura region. In 2009, the couple took the decisive step to withdraw from the local cooperative to produce and bottle their own estate wines. Cultivating their vineyards according to organic and biodynamic principles, they focus on low-intervention practices that highlight the distinct marl and gravel terroirs of Arbois. The Côtes à Côtes cuvée originated unexpectedly during the severely frost-affected 2017 vintage, when limited yields prompted the estate to co-ferment Trousseau and Pinot Noir together, creating a permanent new classic in their portfolio.

## Interesting facts

- Born from a severe 2017 spring frost that forced the estate to co-ferment low yields of Trousseau and Pinot Noir together.
- Winemakers Héléana and André-Jean Morin represent the 8th generation of winegrowers in Arbois.
- Macerated using gentle cap moistening without mechanical punch-downs to preserve aromatic purity.

## Food pairing

This light-to-medium-bodied red blend pairs crisp acidity with fine, soft tannins, making it exceptionally versatile at the table. Its red fruit brightness cuts through rich cured meats and braised dishes, while its earthy subtle undertones complement mushroom risotto and roasted root vegetables without overwhelming them.

## Wine making process

The grapes are organically and biodynamically farmed, hand-harvested in small crates, and brought to the winery for processing by gravity without sulfur additions. Trousseau and Pinot Noir undergo spontaneous co-fermentation using indigenous yeasts in carbon dioxide-inerted vats. The cap is kept moist several times a week without mechanical punching down, adhering to a gentle infusion-style maceration. Free-run and press wines are blended prior to completing fermentation. The wine is aged for 8 to 18 months in stainless steel tanks and bottled without fining or filtration, with only minimal sulfur dioxide added post-malolactic fermentation.