• CÔTES DU JURA LA POIRIERE DOMAINE BERTHET BONDET 2019 75CL

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Côtes du jura pear domain berthet bondet 2019 75cl

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1,6 kg weight

18,30 €

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CÔTES DU JURA LA POIRIERE DOMAINE BERTHET BONDET 2019

Grape  Chradonnay 100%

This cuvée, Côtes du Jura Blancs, comes from a single grape variety. The 30-year-old vines age on an iridescent marl soil. Vinification is traditionally carried out by topping up. The wine is certified Organic Agriculture.


Chantal and Jean Berthet-Bondet moved to Château-Chalon in 1984 and the first harvests took place in 1985.
Hélène, the eldest daughter, converted to viticulture from 2013 with the help of her father, who handed over to her in 2018 when she became manager of the estate.

 

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The blend of Chardonnay, Savagnin and Poulsard grape varieties can vary from one year to another depending on the yield and health status of each grape variety. Likewise, the duration of drying - on racks and in the attic - and the date of pressing can vary depending on the initial richness of the grapes. A duration of 3 months is the most common. After aging for three years in barrels, the wine obtains its structure and is based on a balance between 14 to 15% alcohol and 90 to 100 grams of residual sugar per liter. The wine then develops a rich aromatic palette mainly on dried and jammy fruits: grapes, apricot, quince... 

 

 

 

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These wines are aged for two years in 228L oak barrels, the containers never being filled. (Under veil)
Through evaporation, the level drops in the barrel and a veil of yeast forms on the surface of the wine which protects it from direct oxidation and gives it very specific aromas.


Chantal and Jean Berthet-Bondet moved to Château-Chalon in 1984 and the first harvests took place in 1985.
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The Savagnin harvest takes place in October, two weeks after the Chardonnay harvest.

The grapes are harvested manually, crushed and pressed. The juice is decanted then left to ferment. At the end of these fermentations, the wine is racked and put into oak barrels for a period of at least six years and three months. These 228 liter barrels are stored in cellars characterized by their dry atmosphere and their temperature differences between winter and summer. During these six years the barrels are not completed. We say that they are not "oiled", that is to say that we do not add wine to compensate for evaporation as is done every week in Burgundy.

A veil of specific yeasts then develops on the surface of the wine which will work slowly in the darkness of the cellars and give this wine its own character which will make it one of the premier vintages of France.

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Its origin is poorly known. From a botanical point of view, it is close to Klevener d'Heiligenstein grown in Alsace and belongs to the Traminer group. Also the legends reporting a Hungarian or Spanish origin have never been taken seriously. Some texts suggest that savagnin was already cultivated in the XNUMXth century.

It is characterized by an erect habit, an embossed and downy leaf on its underside, small grains, with thick skin, resistant to rot and allowing late maturation.

 

 

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