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The Jura vineyard and the Arbois AOC


1 / The viniculture of Jura


2 / The Arbois AOC


3 / The grape varieties


4 / AOC products


5 / Other Jura wines


6 / Institutions 


7 / Awards 




The département of Jura is located in the east of France in the Franche-Comté region. The viniculture of Jura is one of the oldest in France despite only representing 1% of French production. 


For 80km it follows  a north-south axis from Salins-les-Bains to Saint-Amour



The winegrowing area of Jura is 2,050 hectares, compared to 20,000 in the 19th century.

AOC vineyards cover 1,850 hectares.


The gradient ranges from 10 to 40% and the altitude from 250 to 480m. Blue, black and red marls make up the vast majority of the sub-soil.

Around 250 winegrowers welcome you to this little wine-producing region.



The Jura has 4 geographical AOCs which are:


*** Arbois,
  *** Château-Chalon,
   *** l'Etoile
    *** and Les Côtes du Jura


as well as 2 AOC products which are


*** le Macvin du Jura

  *** and Crémant du Jura.



The 5 grape varieties used in Jura viniculture are: Savagnin and Chardonnay for whites, Trousseau, Poulsard et Pinot Noir for reds.




 The Arbois AOC


1906: Creation of the 1st French winegrowing cooperative in Arbois, modelled on the Comté cheesemakers.


15th May 1936: The 1st French AOC was awarded for Arbois viniculture.


Average production: 45,000 hectolitres per year.


13 municipalities with 843 hectares.


The leading AOC in Jura by volume of production with 70% of Jura's red wine production and 30% of white wine production.








The grape varieties


Savagnin or naturé


This represents 15% of the vine population. It is particularly well known for giving rise to the famous “Vin Jaune” (yellow wine). It was acclimatised by the canonesses of château-Chalon.  

Serving temperature: between 13 and 14°C.





This represents 45% of the vine population. Originating in Bourgogne, it found its way to Jura in the 14th century.

Serving temperature: between 8 and 13°C depending on the season.





This represents 5% of the vine population. It grows best in the village of Montigny-les-Arsures 5km from Arbois. This variety of grape dates back to the 18th century. 

Serving temperature: between 13 and 15°C.



Poulsard or Ploussard 


This is cultivated over 290 hectares. It grows best in the village of Pupillin 3km from Arbois. This typical Jura grape variety was developed from the 14th century.

Serving temperature: between 11 and 13°C.



Pinot Noir 


This represents 8 to 10% of the vine population. Originating in Bourgogne, it found its way to Jura in the 15th century. It is rarely used alone. 

Serving temperature: between 11 and 13°C.






AOC products




The grape varieties authorised for its production are Savagnin, Chardonnay, Poulsard, Trousseau and Pinot Noir. The appellation “Crémant du Jura” dates back to 1995.


For white Crémant du Jura, Chardonnay must represent at least 50% of the vat.


For rosé Crémant du Jura, Poulsard must represent at least 50% of the vat.


The grapes must be harvested by hand. 

Production area: around 210 hectares. 

Production: 15,000 hectolitres per year on average  .

Serving temperature: 8°C.





Fortified wine, made from grape must, mixed with the Jura grape marc and matured for at least 18 months in oak barrels.

It was awarded the AOC by decree on 14th November 1991. 

It should be drunk chilled as an aperitif or with dessert. 

Serving temperature: between 6 and 8°C.




Other Jura wines



Vin Jaune (yellow wine)


It originates from Château-Chalon but it is still found in Arbois, L'Etoile and on the Jura coast.

Made from the Savagnin grape, it has to mature for at least 6 years and 3 months in 228 litre barrels. The winegrower does not intervene in this maturing process at all.

It is bottled in a bottle known as a “clavelin”, with a volume of 62 cl.

Serving temperature: between 14 and 17°C.



Vin de Paille 


This is a blend of Savagnin, Chardonnay and Poulsard, which is left to dry out. In the past, it was thought to have medicinal properties and was nicknamed "the wine of the sick". 

It matures for 3 to 4 years in small oak barrels. It is decanted into 37.5cl bottles.

It is best drunk slightly chilled, preferably with dessert but it also goes very well with foie gras. 



Marc du Jura


Pure grape brandy, labelled 50° minimum.






Palmarès du concours départemental 2014 

Concours général de Paris : salon de l'agriculture 2016 

Concours général de Paris : salon de l'agriculture 2017 


Drink in moderation! When eating in restaurants, don’t forget to ask for your Jurabag!



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