AOC Côtes du Jura - Caveau des Jacobins
A blend of 80% Chardonnay and 20% Savagnin aged under a protective film of yeast, the attack on the palate and the first impressions are dominated by the vivacious Chardonnay. Then come the fatness and the aromas of walnuts and spices supplied by the Savagnin.
Serve from hors d’oeuvres to the cheese course, paired with white meats such as veal, pork, rabbit and poultry, fish, and cooked cheeses such as Gruyère, Emmental and Beaufort.
Wine serving temperature:
Best served at 11°C to 14°C