Berthet-Bondet 12 Items

In 1985, Chantal and Jean Berthet-Bondet took over a domaine that had not been producing wine for 50 years and brought it back to life. The vineyards spread on 10 hectares, 5 in Chateau-Chalon and 5 in Cotes-de-Jura appellation. Chateau-Chalon possesses the noblest terroir in the Jura region. A composition of limestone and red and gray marl confers both power and great finesse to these wines.

The classic wine of the Jura is the "vin de voile," a technique otherwise practiced only by Spanish sherry producers. During barrel aging, casks are only partially filled, or ouille, with wine. This provokes the formation of a film of yeast on the exposed portion, protecting the wine from oxidation and giving it a unique flavor of dried fruits and nuts. Also, the logic of the aging cellar is the opposite of that for classic wine-making. Like a sherry cave, these cellars are dry and well ventilated, with enormous variations in temperature. Interestingly enough, this region of France remained a Spanish possession until 1660.

Bondet uses indigenous yeasts, except for the Cremant. By precaution he prepares a "pied de cuve" to start the fermentations of the various cuves. This is made from a small quantity of grapes that ferments spontaneously. He verifies with the lab that these are the right yeasts before incorporating them into the cuves. Selected yeasts are used for the second fermentation of the cremant.

Farming practices: The domaine is certified organic. The wines are vegan (when fined, which is rare, it is with bentonite).