Winery Berthet BondetVin Jaune
Sweet wine
This wine generally goes well with poultry, mature and hard cheese or mushrooms.
Food and wine pairings with Vin Jaune
Pairings that work perfectly with Vin Jaune
Original food and wine pairings with Vin Jaune
The Vin Jaune of Winery Berthet Bondet matches generally quite well with dishes of spicy food, mature and hard cheese or poultry such as recipes of julienne fillets in coconut milk, savoyard crust or cheese crust or chicken chawarma.
Details and technical informations about Winery Berthet Bondet's Vin Jaune.
Discover the grape variety: Vijariego Negro
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and characteristic smoky volcanic notes. Distinctively insular profile. Preserved for its heritage value, it is part of the native Canarian grapes under study and embodies Atlantic island identity. Native Spanish black grape of the Canary Islands, grown mainly on Tenerife, recently rediscovered.
Informations about the Winery Berthet Bondet
The Winery Berthet Bondet is one of of the world's great estates. It offers 26 wines for sale in the of Côtes du Jura to come and discover on site or to buy online.
The wine region of Côtes du Jura
Regional Jura AOC, atypical wines of strong identity. Fresh, straight Chardonnay as classic white (white flowers, citrus, apple). Savagnin under flor, oxidative signature: unique whites with notes of fresh walnut, curry, honey, overripe apple and toasted almond — the base of the legendary Vin Jaune aged 6 years in cask. Light-ruby, fruity Poulsard (strawberry, raspberry), tannic, animal Trousseau as reds.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
