AOC/AOP Regulations
Département
- Jura
Styles and Encépagement
- Blanc:
- Principal Varieties: Min. 80% combined Chardonnay and Savagnin
- Accessory Varieties: Pinot Noir, Poulsard (Ploussard), and Trousseau
- Rosé:
- Principal Varieties: Min. 80% combined Pinot Noir, Trousseau, and Poulsard
- Accessory Varieties: Chardonnay and Savagnin
- Rouge: As for Rosé
- Vin de Paille: Chardonnay, Poulsard, Savagnin, and Trousseau
- Vin Jaune: 100% Savagnin
Assemblage
- Blanc, Rouge, Rosé, and Vin de Paille wines may be single varietal wines or blends. Principal varieties must account for a majority of any blend.
Minimum Potential Alcohol
- Blanc/Vin Jaune: 10.5%
- Rouge/Rosé: 10%
- Vin de Paille: 19% (14% acquired)
Minimum Must Weights
- Red Grapes (including grapes destined for Vin de Paille): 153 g/l
- White Grapes (including grapes destined for Vin Jaune or Vin de Paille): 161 g/l
Maximum Residual Sugar
- 3 g/l (except Vin de Paille)
Harvest Method
- Grapes for Vin de Paille must be harvested manually in successive tries.
Élevage
- Vin Jaune: Must be aged until December 15 of the sixth year following the harvest, including at least 60 months under the „voile“, without topping up, may be released on January 1 of the seventh year following the harvest
- Vin de Paille: Must be aged until November 15 of the third year following the harvest, including at least 18 months in oak, may be released on December 1 of the third year following the harvest
Bottle Shape
- Vin Jaune wines must be bottled in a 62 cl „Clavelin“.
Vin de Paille Requirements
- Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l
Minimum Planting Density
- 5,000 vines per hectare
Maximum Yield (Rendement de Base)
- Blanc: 60 hl/ha
- Rouge/Rosé: 55 hl/ha
- Vin de Paille: 20 hl/ha
AOC Established
- 1937 (last updated 2011)
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