Grape Varieties
Chardonnay 90% – Savagnin 10%
Chardonnay originally comes from Burgundy. Nevertheless, it has been cultivated in the Jura since the 10th century and has become a native of this region. It gives white wines with floral aromas – citrus fruit, peach and white flowers – as well as hints of hazelnut and grilled almonds. It is combined with Savagnin, a typical Jura vine variety that expresses more mineral hints.

Terroir & cultivation mode
The nature of the clayey-limestone soils favors Chardonnay (locally called Gamay blanc), omnipresent on the appellation, representing 90% of the grape varieties. The marls covered with limestone clays and limestone fragments are only very rare here. The L'Etoile vineyard therefore benefits from a lighter soil than elsewhere, which undoubtedly gives the specificity to its wines.
The work in the vines, is based on the respect of the nature and the soil. For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigor and yield. The Guyot double size is necessary for the Chardonnay to better control its performance. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring the exuberance, the freshness and the acidity. While the older specimens bring the structure and character.

Vinification & ageing
Reception of the grapes, vatting by gravity into a thermo-regulated tank for the fermentation. They are pressed, and musts are settling under control temperature. Then the fermentation is engaged and maintained at low temperature (20- 22°C).
Ageing in stainless steel tanks, for 2 -3 months to aid the preservation of the wine's minerality, purity of fruit and crisp acidity.

Tasting notes
With a clear and brilliant colour, this wine presents green and pale gold reflections. Its complex nose reveals finesse and minerality. In the mouth its attack is frank and opens on mineral notes and dried fruit. This wine has a good amplitude and a very long persistence.

Food & Wine pairings
Open bottles at least one hour before tasting, to develop all the aromas. Serve slightly chilled at 12–14°C(53-57°F) with langoustines, fish terrine, white meats and French Comté cheese.
When used in cooking, it gives a touch of refinement in coulis and sauces for top-quality meat.

Cellaring time
5 to 6 years.