Grape Varieties

The Crémant du Jura specification permits six varieties: Chardonnay, Pinot noir, Pinot gris, Savagnin, Poulsard and Trousseau. Poulsard is also called Ploussard locally. Poulsard, documented in writing since 1620, Savagnin since 1717 and Trousseau with certainty since 1732 count as old Jura varieties. Chardonnay is also attested in the Jura since 1717.

For white crémant, Chardonnay, Pinot noir and Trousseau together must make up at least 70 percent of the cuvée. For rosé, it is enough if dark or gray-skinned varieties make up half. Poulsard has a thin, pale skin and therefore gives very delicate colors.

Usually Chardonnay carries the white wine and Pinot noir the rosé. Chardonnay brings drive and freshness, Pinot noir fruit and body. Both ripen in cool sites without losing their acidity, which makes them suitable for sparkling wine.

In Savoy, two native varieties shape the style: Jacquère and Altesse, which is also called Roussette here. According to the usual appellation details, together they must make up at least 60 percent of the cuvée, with Jacquère alone at least 40 percent. Chardonnay may be added, and a few other varieties are permitted only in Haute-Savoie.

Jacquère yields light, high-acid wines with low alcohol. That suits sparkling wine, since the second fermentation raises the alcohol once more, by at most 1.5% ABV. Altesse brings more body and an aroma that often recalls almond and blossom.

Seyssel mousseux is made from Molette, Chasselas and at least ten percent Altesse. In the Arve valley around Ayze grows the Gringet variety, which also yields sparkling wines.