# Crémant du Jura Blanc Brut Cuvée Montboisie (2022)

- **Producer:** Fruitière Vinicole d'Arbois
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Jura, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–9 °C
- **Aromas & flavours:** peach, pear, apple, gooseberry, lemon, lime, biscuit, toast, brioche, almond, hazelnut

## About this wine

Founded on January 4, 1906, by 26 local winegrowers, Fruitière Vinicole d'Arbois is recognized as one of the very first wine cooperatives in France. Formed in the wake of the phylloxera epidemic to protect local identity against origin-less wines, its pioneering focus on quality led directly to Arbois receiving France's first AOC status in 1936. Headquartered at Château Béthanie in Arbois, the cooperative today comprises around 100 members managing vineyard plots across Arbois and Côtes du Jura, rooted in iconic gray and blue marl soils.

## Interesting facts

- Founded in 1906, Fruitière Vinicole d'Arbois is one of the earliest wine cooperatives created in France.
- The cooperative's push for quality helped Arbois become France's very first designated AOC in 1936.
- Aged on its lees in underground cellars for up to 36 months to develop fine mousse and complexity.

## Food pairing

The high vibrant acidity and refined sparkling mousse of this Crémant cut perfectly through the richness of buttery seafood and aged regional cheeses like Comté. Its dry profile and delicate balance complement fine shellfish and light aperitifs without overpowering subtle savory flavors.

## Wine making process

This vintage Crémant is crafted using the Méthode Traditionnelle from top-performing vineyard plots. Whole clusters are hand-harvested and subjected to gentle pneumatic pressing without crushing whole grapes. Static cold settling lasts for 24 hours before primary fermentation takes place in thermo-regulated stainless steel tanks at 16°C. The wine then undergoes secondary fermentation in bottle and matures on its lees in underground cellars for 18 to 36 months prior to riddling, disgorgement, and receiving a Brut dosage of 6.0 g/L.