Chevassu Fassenet Cotes du Jura Savagnin Ouille 2020
36,90 €
Cotes du Jura Sauvignon is a white wine from Marie Pierre Chevassu Fassenet in Menètru le Vignoble, in the Jura. It is made from Sauvignon grapes that comes from soil rich in marl and limestone that ferments spontaneously and is matured in demi muids and foudre for 12 months using the ouillè technique, i.e. filled; it is finally bottled with a homeopathic dose, depending on the vintage. Cotes du Jura Sauvignon is reminiscent of musk and walnut husk on the nose, while on the palate it is very fresh and very long. Perfect to pair with the great local cheeses, Comte in the lead
Manufacturer: Marie Pierre Chevassu Fassenet
🍾 Cotes du Jura Savagnin
🖼️ Menètru le Vignoble, Jura, France
🏡 Chevassu Fassenet
🍇 Savagnin
📅 2020
🛁The grapes come from an insane terroir of marl and limestone, fermented and matured in demi muids and foudre for 12 months using the ouillè technique (fulling); bottled with a homeopathic dose, depending on the vintage
👃🏻 Hints of musk and apricot, apple and pear, walnut husk and sweet spices
👅 Enveloping and spicy, broad and fresh, savoury and persistent with its oxidative vein
👍🏻 Serving temperature 10°-12°.
💕 Typical Jura cheeses
😍 A real treat
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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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