Jura wine regions
The wine regions of Jura include several Appellation d'Origine Contrôlée.
Wine regions
- Arbois is an Appellation d'Origine Contrôlée for wines made in the Jura wine region of France, around the town of Arbois. Red and rosé wines can be produced from Poulsard, Trousseau and Pinot Noir grapes, and white wines from Chardonnay and Savagnin.
- Château-Chalon AOC is an Appellation d'Origine Contrôlée for wines made around the village of Château-Chalon. Only white wines from the Savagnin grape made in the vin jaune ("yellow wine") style can be made using this appellation. However, the Château-Chalon wines are not explicitly labeled as vin jaune. The wine is known for its longevity, and ability to age for several decades.
- Crémant du Jura is an Appellation d'Origine Contrôlée for sparkling wines. White and rosé wines can be produced from Poulsard, Trousseau and Pinot Noir red grapes and Chardonnay, Pinot Gris and Savagnin white grapes.
- Côtes du Jura is an Appellation d'Origine Contrôlée producing red and rosé wines from Poulsard, Trousseau and Pinot noir grapes, and white wines from Chardonnay and Savagnin.
- L'Étoile is an Appellation d'Origine Contrôlée producing wines from Chardonnay, Savagnin and Poulsard grapes. The wine is produced on 4 communes: L'Étoile, Plainoiseau, Quintigny, Saint-Didier.
- Macvin du Jura is an Appellation d'Origine Contrôlée producing late harvest vin du Jura fortified with marc du Jura. On 14 November 1991 it received its AOC designation. It is the latest Jurassian AOC becoming the third vin de liqueur to receive such a designation. Macvin has been in production since the fourteenth century. It is made from five permitted grape varieties, and can be red or rosé when produced from the Poulsard, Trousseau and Pinot noir, or white when produced from Chardonnay or Savagnin. The grapes are harvested late in season when their sugar content is at its highest. The grape must is aged in oak barrels for twelve months without prior fermentation in tanks. Marc du Jura, pomace-based eau-de-vie, is then added in a ratio of on liter marc for every two of must. Fermentation stops, leaving behind residual sugar and a sweet dessert wine.
References