Crémant du Jura Blanc Nature “Élégance” 2018 Jerome Arnoux

Crémant du Jura Blanc Nature “Élégance” 2018

Classic method and pure Jura finesse

In the heart of the Jura, a region known for characterful and expressive wines, “Élégance” stands as a shining example of refined sparkling winemaking by Jérôme Arnoux. Made from 100% Chardonnay, the grapes come from plots rooted in clay and limestone soils, offering structure and precision. The 2018 vintage brought excellent ripeness and balance, ideal for crafting a base wine destined for long aging on lees.

Wild fermentation and 55 months on lees

Fermentation occurs in stainless steel at controlled temperature, using only native yeasts, preserving the authenticity and natural expression of the terroir. The wine undergoes its second fermentation in bottle according to the traditional method, and remains 55 months on lees without final dosage (Nature), allowing it to develop fine texture, depth, and complex autolytic notes. The result is a wine of vertical freshness and elegant creaminess, ideal for both aperitifs and gourmet dishes.

A sophisticated, dry and gastronomic sparkling wine

“Élégance” lives up to its name: a sparkling wine that is pure, creamy and refined, with a precise structure and lingering minerality. Perfect with seafood, smoked fish, white meats or simply to open a special moment.

Bright golden yellow with very fine perlage.
Notes of ripe apple, almond, toasted bread and brioche.
On the palate it’s creamy, dry and vibrant, with a long and salty finish.

Technical sheet

• Grape: 100% Chardonnay

• Soil: Clay and limestone

• Method: Traditional method (Champenoise)

• Fermentation: Native yeasts, controlled temperature

• Aging: 55 months on lees in bottle

• Dosage: Nature (no added sugar)

• Vintage: 2018

• Bottle size: 0.75 l

• Serving temperature: 8–10°C

• Pairings: Shellfish, smoked salmon, tartare, fresh cheese, refined aperitifs

A story rooted in the land of Trousseau

In the heart of Jura’s wine country, in Montigny-les-Arsures, begins the journey of Jérôme Arnoux, a key figure among a new generation of independent vignerons. His experience grew alongside Stéphane Tissot, where he served as Chef de Cave, refining a deep sensitivity toward the Jura terroir and its native varietals. This long apprenticeship led to the birth of a personal project in 2012: Cellier des Tiercelines, now one of the most transparent and dynamic wineries in the Arbois region. Staying true to his roots, Jérôme selected historic parcels and old vines, focusing particularly on Jura’s emblematic grape: Trousseau.

A sensitive and coherent farming philosophy

The vineyard approach is based on a deep respect for natural balance. No pesticides or insecticides are used, and soil health is preserved with a single annual organic compost application. Every step in the field is measured, with careful observation and minimal intervention. The domaine is currently under biodynamic conversion, a natural extension of its values: enhancing terroir expression and cultivating a living, regenerative ecosystem. Vines are guided through their cycle, not manipulated, allowing them to yield healthy, concentrated grapes that fully reflect each microclimate’s identity.

The essential gesture of artisanal winemaking

In the cellar, intervention is kept to a minimum to let the grapes speak for themselves. Fermentation is spontaneous, relying solely on native yeasts found on the grape skins, without any temperature control or inoculation. Each wine is vinified based on its grape and vintage, always guided by a quest for authenticity. No wine is filtered, and sulfur is used sparingly, just enough to stabilize without muting expression. Cuvées are crafted in neutral vats, stainless steel or used barrels, depending on what enhances the balance of the fruit. The result is a collection of vibrant, living wines that offer a true reflection of Jura’s mineral and nervy soul.