# Crémant du Jura Blanc Brut 'Montboisie' (2021)

- **Producer:** Fruitière Vinicole d'Arbois
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Jura, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, pear, lemon, blossom, brioche, bread, butter, almond, honey

## About this wine

La Fruitière Vinicole d'Arbois, founded in 1906, is one of the oldest cooperative wineries in France. Located in the heart of the Jura region, it was instrumental in the creation of the Arbois AOC, the first French AOC in 1936. The 'Montboisie' cuvée is a sparkling Crémant du Jura crafted using the traditional method, showcasing the unique terroir of the region. This wine represents the collective effort of local winegrowers dedicated to preserving traditional Jura viticulture while delivering exceptional quality and value.

## Interesting facts

- La Fruitière Vinicole d'Arbois was founded in 1906 by 26 winegrowers who united to fight against phylloxera and wine fraud.
- The Jura region is famous for its unique geological formations, featuring limestone and marl soils that impart distinct minerality.
- Crémant du Jura was officially granted its own AOC status in 1995, recognizing the high quality of the region's sparkling wines.

## Food pairing

The high acidity and fine effervescence of this Crémant cut beautifully through rich, creamy textures and fried foods. Its subtle autolytic notes and mineral backbone harmonize perfectly with local Jura specialties like Comté cheese and freshwater fish, while the crisp finish cleanses the palate.

## Wine making process

Crafted using the 'méthode traditionnelle' (traditional method), the grapes are hand-harvested to ensure optimal quality. After a gentle pressing, the primary fermentation takes place in temperature-controlled stainless steel tanks. The wine is then bottled with a liqueur de tirage for the secondary fermentation in the bottle. It undergoes aging on its lees for a minimum of 12 months, allowing the development of autolytic character and fine bubbles, before being disgorged with a light Brut dosage.