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Chevassu Fassenet Cotes du Jura Poulsard 2022

32,60 

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Cotes du Jura Poulsard is a red wine produced by Marie Pierre Chevassu Fassenet in Menètru le Vignoble, in the Jura. It is made from Poulsard grapes that come from a soil rich in marl and limestone, these are vinified entirely in demi muids, where they mature for 12 months using the ouillè technique. Bottled with a homeopathic dose, depending on the vintage. Cotes du Jura Poulsard has a nose dominated by herbaceous and balsamic hints, broad and vibrant on the palate. We recommend pairing it with game.

Manufacturer: Marie Pierre Chevassu Fassenet

Limited availability

🍾 Cotes du Jura Poulsard

🖼️ Menètru le Vignoble, Jura, France

🏡 Chevassu Fassenet

🍇 Poulsard

📅 2022

🍷 Red Wine

🛁The grapes come from an insane terroir of marl and limestone, fermented and aged in demi muids for 12 months using the ouillè technique; bottled with a homeopathic dose, depending on the vintage

👃🏻 Hints of flowers and dark berries, herbaceous and balsamic, mineral and spicy

👅 Great freshness and flavour, the taste is taut and vibrant, very long

👍🏻 Serving temperature 16°-18°.

💕 Game

😍 It's a violin

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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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