Jura

The Jura wine region lies in the Revermont on the western edge of the Jura Massif in the east of France. The viticulture area forms an approximately 80-kilometre-long, narrow strip running in a north-south direction along the western foothills of the massif. The vineyards are located mostly on slopes and in the lower parts of the foothills, including landscapes with the deeply incised valleys characteristic of the Jura.

The climate is semi-continental, with mostly cold winters, warm and dry summers, and possibly high rainfall in spring and autumn. In an eastern part of the wine-growing area, around 1,100 millimetres of rainfall and 1,700 hours of sunshine per year are recorded. The geological basis is formed mainly by Jurassic limestones that alternate with marl. In some areas, Triassic formations are also present. Many vineyards lie on marl slopes with layers of limestone rubble or colluvium of varying thickness. Blue, grey, red and black marl are typical.

The traditional main grape varieties include Chardonnay, Savagnin, Poulsard, Trousseau and Pinot Noir. Cultivation takes place mainly on sloping marl and limestone rubble sites. Jura produces still white, red and rosé wines, sparkling wines, sweet wines made from dried grapes, oxidative yellow wines, as well as liqueur wines and fortified wines.

Yellow wine matures for more than six years in casks that are not completely filled, under a veil of special yeasts, and is marketed in a 62-centilitre bottle, the Clavelin. Sweet wine made from dried grapes is produced by drying the harvested grapes before vinification. Crémant du Jura is made as an AOP sparkling wine with a second fermentation in the bottle. The regional liqueur wine is made from about two thirds fresh grape must and about one third grape pomace spirit, aged in wood for at least 14 months. The wine tradition has been documented at least since the Middle Ages; a Jura appellation was recognised in 1936 as part of the first French appellation system.