Jura benefits from four geographic AOC, Arbois, Château-Chalon, Etoile and Côtes-du-Jura, and two product AOC, Macvin du Jura and Crémant du Jura.
Macvin du Jura, produced since the fourteenth century, is a blend of grape must and of ’marc du Jura’. It’s made from five permitted grape varieties, and can be red or rosé when produced from the Poulsard, Trousseau and Pinot noir, or white when produced from Chardonnay or Savagnin ; most of the time, winemakers prefer to make it white.
The grapes are harvested and pressed to extract the juice : it’s the must (unfermented grape juice).
The ’Marc du Jura’ is a brandy elaborated with the pomace : the solid remains of grapes after pressing (skin, pulp, seeds). The pomace is distillated, and must age at least 18 months in oak barrels to become the Marc du Jura.
This Marc is then added to the must in a ratio of on liter marc for every two of must, and the blend is aged in oak barrels for twelve months minimum. Many years are necessary two allow the grape aromas to melt with the Marc alcohol, and acquire finesse, delicacy and subtlety.
The Macvin can be cellared many years, and shall be drunk fresh. They are perfect with apéritif, blue cheese, desserts, chocolate, and as a liqueur.