The Sparkling Terroirs

The Die Terroir

The Die terroir enjoys an outstanding natural environment in the Parc Naturel Régional du Vercors. The climate is ideal - a combination of the coolness of Vercors and the generous sunshine of Provence. The vineyards stretch out along the slopes, varying in altitude from 300 – 700m above sea level, on soils of chalky clay.

Grapes for Clairette de Die and Crémant de Die Jaillance :
• Muscat blanc à petits grains
This is the main variety used to make Clairette de Die Tradition. It gives the wine character, flavours of tropical fruit and a hint of rose petals.
• Clairette blanche
This is a southern varietal, and thrives in poor soils. It is added to Muscat to make Clairette de Die. Clairette gives the wine freshness and notes of white flowers.
• Aligoté
The Aligoté grape is originally from Burgundy, but has made itself perfectly at home in the mountains of the Die region. It adds flavours of fresh fruit, citrus and tropical fruit, depending on vintage. When blended with Clairette Blanche and Muscat, it adds structure and richness of flavour to Crémant de Die.

The Bordeaux Terroir

The world-famous Bordeaux winegrowing area enjoys a temperate climate, where the mild influence of the Atlantic ensures spring arrives early. The sheer number of grape varieties grown here, the diversity of soils and the skill of the people involved all have a part to play in making Bordeaux as prestigious as it is. At the heart of this region, Jaillance is developing steadily, nurturing vineyards carefully selected for their aromatic expression, and putting its name to AOC Crémant de Bordeaux wines. Vinification is managed entirely by Jaillance, who ensure that every varietal reveals its delicate flavours.

All Jaillance Crémants de Bordeaux are made according to the Méthode Traditionnelle, which involves secondary fermentation inside the bottle.

Since 2001, the Brouette Company based in Peujard, Bourg en Gironde, has been producing Jaillance Crémant de Bordeaux in white and rosé.

Grapes for Crémant de Bordeaux Jaillance :
• Sémillon
Sémillon gives the wine its dominant flavours and adds complexity to Crémant de Bordeaux White.
• Cabernet-franc
Cabernet Franc is also used in the production of Crémant de Bordeaux White.
It adds finesse and flavours of spice, and gives good ageing potential.
• Merlot
Merlot gives structured, fruit-driven wines with notes of spice, and a smooth, silky mouthfeel. Jaillance Crémant de Bordeaux Rosé is made entirely from Merlot. It adds flavours of red fruit (raspberries and redcurrants) to the wine.

The Loire Terroir

The Loire Valley terroir has a very distinctive natural landscape featuring a wide variety of soils and subsoils, all eminently suited to winegrowing. The river and its tributaries have a significant impact on vineyard climate, one of the fundamental reasons for the number and sheer diversity of Loire Valley AOC wines. Jaillance Crémants de Loire, Saumurs and Vouvrays are all made by the Traditional Method.

Jaillance Crémant de Loire, Saumur and Vouvray - varietals used :
• Chenin or Pineau Blanc
Chenin is king of the Loire varietals, and the classic grape for making Vouvray. It adds freshness, vivacity and an edge of fruity flavour.
• Cabernet Franc
Cabernet Franc gives aromatic finesse, a touch of spice and excellent ageing potential.
• Chardonnay and Grolleau
These add smoothness and elegance.

map des terroirs petillants jaillance en
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