Wines and spirits Jura

One of the best stocked cellars in the Jura. The Maison du Vigneron took advantage of the existence of an old railway tunnel to launch the vinification and ageing of its wines. In 50 years, it has become the leading producer of crémant in the Jura (even vintage wines and blanc de noirs). It has managed to establish itself in all the AOPs of the vineyard, including Vin Jaune and Château-Chalon, aged in the 6,600 rooms of the winery. It also owns 45 hectares called Domaine de Savagny. Medals in competitions. Another point of sale in Lons-le-Saunier.

The Vandelle family is one of the oldest and most recognized dynasties in the Jura. Philippe, who has taken over from his father Bernard, welcomes customers to the family winegrower's house, perched on a hillside. It looks out over Mount Morin, whose impressive slope hosts most of the 15 hectares of the estate. The latter includes 60% chardonnay and 30% savagnin with a predominance of white marl. The young stellian has long favoured sustainable agriculture. A shower of stars (gold medals) crown his work, especially for his crémants and yellow wines. Almost thirty in 10 years! This is a fine example of an ambassador for the "Vignobles et Découvertes" label. Straw wines are very delicate. We were amazed by the Crémant du Jura blanc brut, a regular bubble all in finesse, a frank effervescence and a smooth length. He should also hit the target in the biggest confrontations.

Few vineyards near the lakes and Orgelet, but this vineyard offers a good assortment of Jura wines. It informs you and advises you on the wines of the region, appellations, varieties and their respective characteristics. You can also find beer made in Jura, honey, jams and other franc products. To get full of gourmet gift ideas!

The Ligier estate covers 10 ha in 6 locations in 3 communes: Arbois, Villette and Buvilly. The slopes are exposed east/south-east. The family maintains the vines in a meticulous way. At harvest time, the bunches are sorted by hand and the wines are matured according to the parcels. A member of the "Vigneron indépendant", the estate has been certified "Terra vitis" since 2014 and defends sustainable agriculture. The production covers the whole range of Arbois wines, 60% in whites with parity between chardonnay and savagnin, 40% in reds. Some of the vines are over 70 years old.

The estate was created in 1973 and delivered its grapes to the wine trade. Shortly afterwards, Daniel Dugois was awarded the Emile Rousseau prize for his quality and dynamism. Now it's time for the young to take over. Philippe and Mélanie have taken over the reins. 10 hectares on which whites and reds play at their best. The purists will tell you that we are on the red soils of Trousseau where the Dugois have the Clos de Mouchet and La Damelière, all of which are managed using sustainable methods with careful vinification. But the Grevillière vineyard produces a white trousseau. Sublime!

Eleven generations of Tissot have succeeded each other in this family. Outstanding distillers who pamper the vines at Château-Chalon and maintain a wine trade. The dynasty began when Claude settled in the village in 1600. Pascal, the current boss, continues the adventure with the same rigour under vaults engraved in 1560! With the Tissot comes at first sight the religiously convoluted "Marc du Jura". No need to travel the world to find international specialities. The burnery produces "Prohibition" labelled Jura whiskies (aged in barrels of macvin, straw wine, yellow wine, or even trousseau...). There is also Jurask'aya vodka, Jura gin d'gin, rum in straw wine casks. As for fruit brandies, they also play on originality: wild sloe, quince... Let us not miss another institution of the house, the ancestral family liqueur Juramelli yellow or green like its Carthusian neighbour.

Brasserie Papillon is a brewery located in La Chapelle-sur-Furieuse, in the Jura department.

What a long way it has come since its difficult installation in 1991, the year of the great frost... From 56 ares, it now covers 15 hectares in the commune as well as in Arbois. Adeline and Raphaël have held firm. Their hillsides are of grey and blue marl, suitable for reds and whites. Here, all the work involved in the cultivation of the vines, the vinification, the bottling and even the marketing are managed between family and friends. The whites oscillate between minerality and spices, like this Chardonnay Zouave 2016 aged for a year and a half in pieces. Same stay for a 2017 trousseau called Le Bastard, with its melted tannins and silky texture. As for us, we were seduced by a Poulsard 2018. Its vermilion colour makes you want to bite into it, especially as its aromas evoke red fruits ranging from strawberries to raspberries. On site and by appointment, you can buy live and participate in wine and grape juice tastings too! Groups are accepted up to 50 people.

After 8 generations, André-Jean and Héléana Morin still work the family land. Values and know-how passed on, they have now switched to organic farming since 2016. Their 13-hectare estate produces still and sparkling wines, including a natural sparkling wine, "Les Dix Bulles", a blend of 30% Savagnin and 70% Chardonnay. Medal winners and recognized by several guides, the couple gladly shares their passion. Tastings and casual cellar visits are an opportunity to taste very good products around lively discussions and anecdotes. Groups are welcome on reservation, price to see with the owners (5 wines tasted).

ENILBIO in Poligny is a school specializing in training company staff in the fields of food, cheese and other dairy products, biotechnology and quality. It welcomes around 300 students and trainees every year, in highly targeted business sectors that are generating jobs for the future. The school offers courses for high school students, BTS students, apprentices in CAP, BAC PRO, BTS and licentiate pro programs, as well as for employees and jobseekers. ENILBIO's teaching facilities are modern and high-performance, with food processing workshops, food engineering, chemistry, biochemistry, microbiology and applied physics laboratories. The school emphasizes personalized student support, practical work and opportunities for further study. ENILBIO also boasts a high professional integration rate, with over 94% of students entering the professional world within 6 months of their training. The school also offers high-quality accommodation and catering all year round.

Here we produce aromatic and medicinal plants. Transformed into herbal teas or spirits, you'll find all our products in partner organic stores or for sale direct from the farm. You can also visit the distillery and the plant-drying workshop where the plant-based spirits are produced. A fully-equipped gîte is available to rent for your stay. Absinthes deserve a special mention.

The Salvadori family had nothing but courage and the will to succeed when they settled in Château-Chalon. Since 1983, Marie-Ange and Jean-Pierre Salvadori have built up their estate vine by vine. today, 4 ha are cultivated on the slopes of the most highly-rated yellow wine. They produce Château-Chalon, but also Savagnins, typical whites and Macvin. Most of these wines are produced on "blue marls". It is these marls that have given their name to the estate's beautiful gîte.

Didier Grappe is a must on the Jura wine trail. Organic since 2007, his philosophy is to work the vines as naturally as possible to extract the authentic taste from the 4 ha of his vineyard. Recognized by the most prestigious wine guides, he'll be happy to tell you all about his wines and his region. As for his hillsides, En Novelin and En Longefin, they produce some excellent cuvées. The 2013 En Longefin Chardonnay, for example, reveals a nose of white flowers and a hint of butter, ending with a lemony finish. An excellent wine.

Michel Geneletti began viticulture in the Etoile appellation in 1976. His son, David, joined him over 20 years ago, but has now decided to take a step up to the most prestigious benchmark, Château-Chalon. The estate covers 15 hectares, producing mainly whites. There are also vines in the Arbois appellation. Try the Crémant du Jura. A low-carbon nose gives way to fresh apple and fine bubbles. A well-balanced wine to enjoy as an aperitif or with a meal.

Céline Gormally has taken up the challenge of organic viticulture without hesitation. On her 4 ha estate, she uses no herbicides or pesticides, weeds every other row, uses compost as fertilizer and distributes it with her mare Octivia. Part of the estate is managed with the "Terre de Liens" landholding company, which rents out land acquired through public savings to solidarity projects or organic farming. Priority is given to tenants, but Céline also sells her moderately profitable production.

Etienne Thiebaud is a convinced of bio, moreover of biodynamics since he settled in 2007. He was only 22 years old at the time. As a result, conviction and talent are not a matter of years. The treatments of the vines are based on herbal teas, the pruning is done according to the lunar calendar. The harvests (28 hl/ha on average) are obviously manual and are sorted without mistreating the fruit. The vines on this estate, which are up to a hundred and fifteen years old, must be treated with care! Sulphur is reduced to the smallest possible amount. The 5 hectares occupy 3 appellations: vin de pays (Doubs department), côtes-du-jura sector of Mouchard and Arbois. The red vines of the clos Saint-Roch of the latter are over fifty. Also noteworthy is the Arbois chardonnay which stays sixteen months in barrels on fine lees. During a visit, ask to taste the owner's "vins de pays", including this red wine, the fruit of a vine more than a hundred years old made up of about ten grape varieties. Confusing, but by no means devoid of qualities.

The hotel opened in 2012 at the entrance of L 'Star, 6 km from Lons-le-Saunier. It is a wine bar, a brasserie and a small shop. The old zinc counter does not pass unnoticed, even though it is not long. The bistro-style rooms with very contemporary decor play with wood shades. This friendly place offers a friendly welcome with an efficient service. The rich breakfast buffet and the midi formula in full menu are excellent value for money. The house aperitif with red wine, laurel leaves and Jura's marc is unique. It invites you to enjoy the dishes prepared on site with fresh seasonal produce. The map (in the evening only) brings together the specialties of Franche-Comtoise which delight gourmets (crustal crust, morteau sausage, cancoillotte or golden gold, Jurassian fondue). The accompanying sauces subliaise their flavors. Pizzas and burgers, to be enjoyed on site or to take away, are appreciated. Moreover, there are also some wine-making productions of L 'Étoile, regional Rouget-de-Lisle beer and the Jura cider.

After years spent working on his parents' estate, it was in 2002 that Philippe Bulabois decided to set up as an independent winegrower in Arbois. His estate covers a total of 9 ha, 4 ha 30 of which are planted with Savagnin (1% of the world's vineyards, after all!), with the remainder planted with Chardonnay, Ploussard, Trousseau and Pinot Noir. Since 2020, the estate has been committed to organic farming. Discover excellent Côtes du Jura and Arbois wines, Crémants and Macvins. Please note that the cellar is open by appointment only.

This human-sized estate is located between Salins and Arbois. Its 7 hectares, part of which are in Arsures, also benefit from the Côtes-du-Jura appellations. They are operated in non-intensive production, i.e. maximum work of the soil and grassing for half, no insecticide, no anti-rot. The duo Patrick Grandmaison and Adrien Robbe offer un-yeasted wines up to yellow wine. They normally organise their "Journées terroirs" in June. Book your visit, because the two partners are very much in demand, in Belgium for example.

La Boutique du Domaine de la Pinte is a vineyard located in Arbois. The boutique offers a wide selection of quality wines produced by the estate itself. Visitors can also take advantage of group tours and tastings by appointment. The Boutique du Domaine de la Pinte is a must for wine lovers wishing to discover the flavors of the Arbois region.