Winery Baron Cristal - Brut

Winery Baron CristalBrut

Wine of France Sparkling wine of Jura of France
The Brut of Winery Baron Cristal is a sparkling wine from the region of Jura.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Baron Cristal's Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.

Informations about the Winery Baron Cristal

The winery offers 2 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Jura

The Winery Baron Cristal is one of of the world's greatest estates. It offers 2 wines for sale in the of Jura to come and discover on site or to buy online.

Top wine Jura
In the top 250000 of of France wines
In the top 3000 of of Jura wines
In the top 85000 of sparkling wines
In the top 950000 wines of the world

The wine region of Jura

The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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