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Chevassu Fassenet Chateau Chalon 2014

75,80 

Out of stock

Chateau Chalon is an incredible Jura-style wine produced by Marie Pierre Chevassu Fassenet in Menètru le Vignoble in the Jura. It is a wine made from pure Savagnin grapes that fermented and matured in demi muids for 24 months using the ouillè technique. The wine is then bottled with a homeopathic dose, depending on the vintage. Dried fruit, and especially celery and honey on the nose, its oxidative, soft and persistent style is noticeable in the mouth. Chateau Chalon is a jewel to pair with Comte cheese

Manufacturer: Marie Pierre Chevassu Fassenet

Limited availability

🍾 Chateau Chalon 62 cl

🖼️ Menètru le Vignoble, Jura, France

🏡 Chevassu Fassenet

🍇 Savagnin

📅 2014

🥂  White Wine

🛁The grapes come from an insane terroir of marl and limestone, fermented and aged in demi muids for 24 months using the ouillè technique; bottled with a homeopathic dose, depending on the vintage

👃🏻 Dried fruits, especially walnut and hazelnut, vegetable hints of celery and hints of honey

👅 Full and smooth, oxidative style with impressive length

👍🏻 Serving temperature 10°-12°.

💕 Comte cheese

😍 All the elegance of the Aoc Chateau Chalon in a goblet

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Menètru le Vignoble, Jura

Domaine Chevassu Fassenet is located in the heart of the Jura and has about 5 hectares of vineyards, including Poulsard, Trousseau, Pinot Noir, Savagnin and Chardonnay.

In the Jura, few women produce wine, but they all have great character! Among them is Marie Pierre, who has three daughters and a husband, Cedric, who works as a theatre director in Lons and is a daughter of art; she grew up in Le Granges Bernard, a very old Jura farm, with three sisters and a vigneron father.

In 1980 he decided that the world of wine was what he wanted to work in. He studied oenology in Beaune and Dijone, then worked between Châteauneuf-du-Pape, Champagne and even New Zealand.

In 2008, he founded his company, with most of the plots within the AOC Chateau Chalon, where at the time it was thought impossible to work without herbicides.

Marie Pierre is stubborn and true to her natural vision of wine, and proves that it is possible to produce wine in a sustainable way, avoiding the use of systemic chemistry.

Its wines are produced with ageing in foudres and demi muids and the addition of homeopathic doses of sulphur dioxide pre-bottling

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