Domaine Andre et Mireille Tissot
Arbois Savagnin Amphore 2023
| Denomination | AOC Arbois |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Jura (France) |
| Grape varieties | 100% Savagnin |
| Aging | Aged in amphorae and barrels for 10 months. |
- Denomination and grape: Arbois DOC, 100% Savagnin; biodynamic still white wine
- Vinification in amphora: manual destemming and skin maceration for 6 plus 3 months
- Ageing: 10 months between amphora and barrels; no filtration carried out
- Macerated style (orange wine): intense colour, substantial structure, vibrant taste
- Technical data: 0.75 l, 13.5% vol, vintage 2023; Jura, Montigny-les-Arsures
Description
What kind of wine it is
Arbois Savagnin Amphore is a still biodynamic white wine produced by Domaine Tissot. Made exclusively from Savagnin grapes, it stands out for its macerated style, which gives it an intense colour and a distinctly textured mouthfeel. Thanks to prolonged skin contact, the aromatic profile is complex and introduces a vibrant, structured sip. This freshness makes it ideal for pairing with rich fish dishes and flavourful cheeses, ensuring a harmonious gastronomic experience.
Where it comes from
This wine originates in the Jura, within the renowned Arbois area, specifically in the commune of Montigny-les-Arsures. The vines are cultivated using biodynamic farming practices and trained using the Guyot method. High planting density and very low yields promote an intense concentration of fruit. The roots delve into clay soils, a fundamental characteristic that supports the persistence on the palate and precisely reflects the terroir of origin.
How it is produced
Vinification begins with careful manual destemming of the bunches, followed by a long skin maceration. To modulate extraction, the process is divided: part of the must rests in buried amphorae for six months, while the remaining part macerates in above-ground amphorae for three months. Afterwards, the wine matures for ten months, alternating between amphorae and wooden barrels. This meticulous process, combined with the decision not to filter the wine, results in a stable and exceptionally clean profile.
History and Curiosities
The Arbois Savagnin Amphore 2023 from the family-run Domaine André et Mireille Tissot winery encapsulates the most authentic spirit of the Jura. This excellent biodynamic white wine is born from fertile French clay soils. The complex skin maceration is expertly carried out in amphorae, both buried and above ground, followed by ten months of ageing between amphora and wooden barrels. Produced with extremely low yields and without added sulphites, this vibrant unfiltered masterpiece pairs beautifully with flavourful cheeses and rich fish dishes.
Tasting notes
Color
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1962
- Bottles produced: 170.000
- Hectares: 35
| Name | Domaine Tissot Arbois Savagnin Amphore 2023 |
|---|---|
| Type | White biodynamic still |
| Denomination | Arbois AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Savagnin |
| Country | France |
| Region | Jura |
| Vendor | Domaine Andre et Mireille Tissot |
| Story | History and Curiosities The Arbois Savagnin Amphore 2023 from the family-run Domaine André et Mireille Tissot winery encapsulates the most authentic spirit of the Jura. This excellent biodynamic white wine is born from fertile French clay soils. The complex skin maceration is expertly carried out in amphorae, both buried and above ground, followed by ten months of ageing between amphora and wooden barrels. Produced with extremely low yields and without added sulphites, this vibrant unfiltered masterpiece pairs beautifully with flavourful cheeses and rich fish dishes. |
| Origin | Montigny-les-Arsures, Jura, France |
| Soil composition | Clay |
| Cultivation system | Guyot |
| Plants per hectare | 7000 |
| Yield per hectare | 25 hl |
| Production technique | Manual destemming; maceration on the skins in amphora (underground and above ground); ageing in amphora and in barrels |
| Wine making | Manual destemming; maceration on the skins with 40% of the mass for 6 months in buried amphora and 60% for 3 months in above-ground amphora; ageing in amphora and pièces for 10 months. |
| Aging | Aged in amphorae and barrels for 10 months. |
| Allergens | Contains sulphites |