Jean Michel has followed organic and biodynamic principles since 2010 and the Domaine became certified Organic in 2012.
Each parcel is vinified separately with indigenous yeast, minimal doses of SO2 are added usually just before bottling or sometimes not at all. We were given a magnificent tour of Jean Michel’s vines, linking each grape variety to its terroir and tasting each cuvee at its vineyard site.
The Trousseau comes from a very low yielding variety grown on clay-calcareous marl soils. The grapes are hand-harvested then vinified in stainless steel for 10-20 days, then aged in large oval-shaped foudres for about a year. Arbois-Pupillin is renowned for producing Jura’s top reds and we can see why!