The Chardonnay of Domaine de Sainte Marie is a pale-coloured white with a mineral and slightly acidic essence. From the very first sip, one can perceive the typically fruity notes of Chardonnay, and in particular here we find pear and citrus fruits that harmonise with more buttery, but also herbaceous and floral hints. Matured in oak barrels using the semi-oxidative method, the result is a light, easy-drinking wine that goes well with shellfish and seafood
The Chardonnay from Domaine de Sainte Marie is a label characterized by dynamism and momentum, produced in Jura, precisely in the area of Arlay, near the village of Chateau-Châlon. For many experts in the field, Jura Chardonnays are second only to those of Burgundy, from which they differ due to the often more pronounced acidity and the different type of mineral stamp, with Burgundian being more refined and Jura's more exuberant. Nevertheless, even here Chardonnay confirms its ability to "read" the territory where it is cultivated, providing expressions that are always different from each other.
Domaine de Sainte Marie Côtes du Jura Chardonnay originates from solely Chardonnay white grape berries grown inspired by the principles of organic agriculture, with the winery currently in conversion. Following the harvest, the grape clusters undergo traditional white vinification through soft pressing and spontaneous alcoholic fermentation of the must. After the fermentation process, the wine is aged for several months in containers kept always full with periodic top-ups, following the ouillé style.
The Chardonnay Côtes du Jura from Domaine de Sainte Marie has a pale straw yellow hue. The aromatic range opens with immediate fruity and floral aromas of pear, citrus, and white flowers, enhanced by notes of aromatic herbs and a pleasant mineral vein. The taste development is dry and fairly light, with pleasant freshness and a marked fresh-sapidity component, with fruity and floral notes accompanying the finish. The same producer recommends pairing this Chardonnay with seafood cuisine, such as first and second courses based on shellfish, fish, and seafood.
Pale yellow
Fruity notes of pear and citrus fruits, herbaceous and floral hints
Pleasantly acidulous, dry and fairly light, with a marked minerality