Domaine Rolet Pere et Fils

NV Domaine Rolet Pere et Fils Cremant du Jura Rose

Jura, France
$27.00
In stock
SKU
CV-NVDRPFNVRCJ

A lovely sparkler comprised of 45% Trousseau, 29% Poulsard, 26% Savagnin. Beautiful Creamy pink/ orange hue. Lightly honeysuckle, floral nose with the addition of maraschino cherry, strawberry, raspberry, toast, and vanilla. Creamy effervescence, lively acidity, with medium flavor intensity that mirrors the nose with the addition on apple, red currant, and pomegranate. Pleasant long salty, snappy, finish. 

Launch Special for Club Coravin Members: Shipping included on all orders of 6+ bottles or for orders over $199 (after the launch special, 12+ bottles or for orders over $399).

Coravin Wine is not able to ship to Alabama, Alaska, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, Rhode Island, or Utah.

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Domaine Rolet Pere et Fils

Jura, France

It was Désiré Rolet who in 1942 began making wine in the small region of the Jura in eastern France. In 1958, his 4 children all decided to stay in the family business and took over from their father. Since that time the domaine has risen in prominence in the region and acquired prime old vine vineyards in the appellations of Arbois and Côtes du Jura. From the beginning, quality farming has been the focus; today the domaine is undergoing a complete conversion to organic farming, which in their steep-sloped vineyards can be quite difficult indeed. No herbicides or pesticides are ever used and the soils are constantly ploughed – creating beautiful, healthy vineyards. The commitment to quality viticulture extends into the cellar where they produce balanced, mineral-driven wines that can only come from the Jura. The wines always exhibit a focused purity and intensity of flavor which maintain the cool climate typicity of this mountainous region.

Viticulture & Vinification

  • 45% Trousseau, 29% Poulsard, 26% Savagnin
  • 30+ year old vines
  • 280-380m altitude
  • Grown on gray marl
  • 2m of topsoil before hitting the mother rock
  • Indigenous yeast
  • Saigne method
  • Fermented and aged in tank
  • Aged 24 months on the lees