Vin Mousseux de Qualité Méthode Traditionnelle Brut François Montand

What kind of wine it is

Vin Mousseux de Qualité Méthode Traditionnelle Brut is a white sparkling wine produced by François Montand in the Jura. Made from local white grapes, it highlights the bottle fermentation typical of the Méthode Traditionnelle, offering a harmonious structure and a distinct creaminess. The perlage is fine and persistent; its style focuses on freshness and good aromatic intensity, suitable for many occasions.

Where it comes from

This sparkling wine comes from the heart of the Jura, in Franche-Comté, where the continental climate and limestone-clay soils support minerality and freshness. Altitudes between 250 and 400 meters and significant day-night temperature variations help preserve the varietal aromas of the grapes. The area enjoys a long winemaking history and values environmentally conscious cellar practices.

How it is produced

The white grapes are mechanically harvested at optimal ripeness. After static settling, the must ferments at controlled temperature in stainless steel tanks. The secondary fermentation takes place in bottle with the Méthode Traditionnelle, followed by aging on the lees, which enriches the profile with complex aromas and a creamy texture.

Tasting notes

In the glass, it shows a straw yellow color with greenish highlights and a fine, persistent perlage. On the nose, there are hints of white flowers such as acacia and elderflower, with citrus notes of lemon and grapefruit. The palate is fresh and creamy, with a savory vein and a finish featuring citrus undertones and light mineral nuances.

Food pairing

Excellent as an aperitif, it pairs well with seafood dishes like seafood pasta and risotto alla marinara thanks to its freshness. In the Jura, it is served with Comté cheese fondue and savory tarte flambée, while in Italy it goes well with assorted fried seafood. With shellfish and mollusks, it offers a good balance between acidity and creaminess throughout the meal.

When to serve it

It is recommended to be enjoyed young to enhance its freshness and effervescence; cellar aging can continue for up to four years at a constant temperature. Serve chilled, between 6°C and 8°C, in tulip glasses to enhance its perlage and aromas. Lees aging provides good structure even after a few years.