NV Benedicte & Stephane Tissot Cremant du Jura Extra Brut, France Cointreau With no artificial flavors or

With no artificial flavors or colors

and now goats

Matteo uses only indigenous yeasts for primary fermentation to produce six types of sparkling wines

Crafting superb

floral lift

NV Benedicte & Stephane Tissot Cremant du Jura Extra Brut, France Cointreau With no artificial flavors orFrom the Domaine: The pressing is pneumatic without too much re digging. The wine is lightly settled, then fermented in stainless steel vats. Fermentation takes place between 16 and 18C. Aging on lees for 4 months. Malolactic carried out during this breeding. Prize de mousse in cool cellars at 10C. Aging on slats for 18 months. Dosage at 2 grs litre.