Cotes du Jura Melon a Queue 2023 Chantillon

Côtes du Jura Melon à Queue Rouge 2023

An ancient clone expressing Jura’s vibrant soul

In the vineyard: preserved biodiversity and soil-driven identity

Melon à Queue Rouge is a rare, ancient mutation of Chardonnay, known for its reddish stem and deeper aromatic profile. The grapes come from a single high-altitude parcel where grey marl and active limestone soils offer a perfect balance of texture and minerality. Viticulture is fully organic, with manual work in every stage, no systemic treatments, and focus on natural soil vitality. All vines are massal selections, enhancing genetic richness and resilience.

In the cellar: pure material, minimal intervention

Vinification follows a low-intervention, transparent approach. Spontaneous fermentation in neutral vats, no temperature control, and aging on fine lees for around 10 months in used demi-muids. The wine is neither filtered nor fined, with only minimal sulfur added at bottling. The result is a Jura white that highlights varietal character, offering more aromatic complexity and structure than classic Chardonnay.

A white wine with tension, florals and depth

Pale golden yellow, bright and consistent in the glass. The nose reveals yellow flowers, alpine herbs, citron zest, and subtle spice. On the palate, it’s full yet vertical, with a salty, vibrant texture and a long, smoky-mineral finish.

Tech sheet

• Appellation: Côtes du Jura AOC

• Vintage: 2023

• Grape: 100% Melon à Queue Rouge (Chardonnay clone)

• Soil: grey marl and limestone

• Farming: organic

• Fermentation: spontaneous in neutral vats

• Aging: 10 months in used demi-muids

• Total SO₂: < 30 mg/L

• Bottles produced: approx. 1,500

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Chantillon

Purity of the Alps, peasant spirit

In the vineyard: mountains, biodiversity, authenticity

Chantillon is rooted in the most agricultural and genuine part of the Aosta Valley, nestled between the slopes of Saint-Christophe and Quart. Here, altitude and thermal excursions shape a viticulture that refuses shortcuts, embracing the rhythms of nature, spontaneous biodiversity, and deep respect for the alpine terroir. The philosophy in the vineyard is precise: non-interventionist, chemical-free farming, where wine is born from healthy grapes and living soils. Vines grow between 600 and 800 meters above sea level, on terraced micro-parcels carved into the mountain, hosting native varieties such as Cornalin, Fumin, Petit Rouge, and Prié Blanc.

In the cellar: craftsmanship and instinct

The cellar work mirrors the vineyard ethics: no forced control, no technological shortcuts. Fermentations are spontaneous, and vinifications occur in small wooden vats, steel tanks, or fiberglass, depending on the vintage and grape. The wine expresses itself freely, sometimes wild, always honest. Aging follows a natural rhythm: months, sometimes years, without clarification, filtration, or unnecessary additions. What emerges from Chantillon is a raw and pure portrait of the mountains, a wine that speaks of wind, stone, and time, without ever raising its voice.

A Valdostan identity beyond conventions

Chantillon’s wines do not chase trends, scores, or approval. These bottles are born from a deep connection with the land, from a desire to preserve peasant memory and offer a truthful account of the Aosta Valley. The project is radical and poetic at once, capable of surprising with its coherence and artisanal rigor.