Tissot "Chardonnay Rose Massale"

Grapes: Chardonnay Rose

Region: Jura, France

Vintage: 2022

Viticulture: Biodynamic + Organic

Soils: Limestone + Clay

Yeasts: Native

Vinification: Direct press then fermented in oak barrels. Topped up.

Aging: 1 years in barrels with light battonage (lees stirring)

Fining or Filtering: None

Notes from the Importer: Domaine André et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les Bruyères or Château-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvées. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvées to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!

A massal selection made by Stéphane on entirely pink Chardonnay. Young vines planted on a total surface of 0.85 hectare (soils of 60% limestone and 40% clay) and grown biodynamically. The vines are completely ploughed and harvested manually. For the vinification: pneumatic pressing, fermentations and one year of aging in 228-liter barrels that have seen several wines. Micro dose of sulfur, total SO2 less than 25mg/liter.