Vinification Techniques

Question 1

What are the steps in Macvin du Jura production?

Answer 1

The steps of Macvin du Jura production are:
1. Permitted varieties are crushed
2. 52% abv. grape spirit (eau-de-vie) which has been barrel aged for min. 14. mons is added to fresh must NEAR THE BEGINNING of its fermentation
3. The Vin de Liqueur ages for a min. 10 mon. in oak.
4.Final abv. 16-22%

Question 2

Where does the eau-de-vie for Macvin du Jura come from?

Answer 2

The eau-de-vie for Macvin du Jura must be made from the marc of grapes grown and distilled at the same winery the must comes from.

Question 3

What are the steps to Vin Jaune production in the Château-Chalon AOP?

Answer 3

The steps to Château-Chalon Vin Jaune production are:
1. Vey ripe Savagnin is harvested then crushed and fermented to dry with indigenous yeasts/ MLC is allowed/ steel tanks are allowed
2.12-18 months later dry wine is racked into 5-50yo barriques .The barrels aren’t filled completely.
3.This space in the barrel allows the flor film to develop. The barrels are carefully stored in dry area.
4. Jura Wine Techs will test for high levels of ethanal (acetaldehyde). Bad/spoilt wines will be used for ‘Traditional’ labeled bottlings.
5. The wine must aged w/o racking for 6Y until 15/12 of 6th Y
6.Finished wine is bottled in 62cl Clavelin

Question 4

What are the steps in Vin de Paille du Jura production ?

Answer 4

The steps in Vin de Paille du Jura production are:
1. Permitted varieties are harvested manually in tries early w/o blemishes or disease.
2. Whole grape bunches are dried in a warm airy part of the cellar for min. 6W to concentrate sugars and increase must weight to min. 320-420 g/l to achieve a min. 19% potential abv.
3. Grapes are pressed by 02 of YAH
4. Wine is then aged for min. 3Y w/ min.18 months in Burg barrels or smaller/ Oxidative ageing is allowed
5. Final r/s: 60-130g/l r/s (med-sweet to lusciously sweet)
5. ERD: 01/12 3YAH

Question 5

What are the steps of production for Crémant du Jura?

Answer 5

The steps of production for Crémant du Jura are:
1.Whole bunches are manually harvested then basket pressed following ‘Methode Traditionelle’ guidelines about using free run juice (100l from 150kgs)
2.Vin clair is fermented in barrel /tank
3. Vin clair is bottled then liqueur de tirage is added for 2nd fermentation
4. Wine stays sur lattes for min.9 mon /
5. Min. 9% abv./ min. 3.5 atm of pressure
5.ERD: 1Y from tirage