The particular development of the straw wine and the aromas it develops make it a remarkable wine. Its grapes are selected with the utmost attention to retain only the most beautiful fruits.
They are then allowed to dehydrate for several months in a dry and airy room. The straw wine has a traditional mention which reflects a very particular method of elaboration.
The basic yield of straw wine is set at 20 hectoliters per hectare. The grapes must dry for a minimum of six weeks either on a bed of
straw, from which it originates from its name, on hurdles or hanging to
make a selection of the finest grains.
The objective is to obtain a natural concentration of grape berries.
It will then age three years in small barrels to develop its aromas of candied fruits, prune, honey, caramel, or candied orange.
Source : History, terroirs & vineyards - Jura wines
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