Trousseau and Poulsard tasting at domaine

How to Complete

4 steps to experience this fully

1. 🍷 1

   Taste Oxidative vs Ouillé Side-by-Side

   wine $$

   Same grape, completely different wines - this is Tissot's revolution.

   Contact Domaine Tissot in advance (domaine-tissot.com) to book a tasting in Montigny-lès-Arsures. Ask specifically for oxidative Savagnin vs ouillé (topped-up) Savagnin side-by-side. Stéphane started making non-oxidative whites in '97 when everyone thought Jura could only do oxidative. The ouillé style is fresher, more like Burgundy; the oxidative has the classic Vin Jaune nuttiness. Ask which soil each comes from. Budget €20-35 for tasting.

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2. ⛰️ 2

   Count the Certifications in the Vineyard

   Optional

   adventure Free

   Biodynamic since 2004, organic since 1999.

   Request the vineyard tour. Tissot was a pioneer - organic for 24+ years, Demeter-certified biodynamic since 2004. Walk the rows and ask about the preparations they use. The domaine is now 50 hectares, making it one of Jura's largest biodynamic estates. Look for the biodynamic calendar in the cellar - it shows which days are best for different tasks. Ask what changed when they converted.

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3. 🍷 3

   Find the One New and One Old Barrel

   wine Free

   Tissot's barrel philosophy: 'one new, one very old per ten.'

   In the cellar, ask to see the barrel selection. Stéphane says 'For every ten barrels, I like one that is new and one that is very old.' Find examples of each - the new oak adds structure, the old neutrality. He uses lots of lees to fight oxidation naturally. Ask which barrel the wine you're tasting came from. The ancient cellar has barrels from multiple decades.

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4. 🍷 4

   Taste the Crémant Dosed with Vin de Paille

   wine $$

   He uses his own dessert wine instead of sugar.

   Order the Crémant du Jura - exceptional value and a Tissot signature. Here's the secret: instead of adding sugar for dosage like most sparkling producers, he uses his own Vin de Paille (straw wine). Ask to taste the Vin de Paille separately if available - it's intense dried fruit and honey. This is minimalist winemaking taken to its logical extreme. Also try the Trousseau and Poulsard reds - they're underpriced gems.

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