Domaine Ligier Trousseau, Crémant du Jura Rosé, Jura, France NV
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Domaine Ligier is a multigenerational estate rooted in the Jura’s Arbois region, now run by third-generation winemaker Michel Ligier. The family’s 10 hectares are devoted to classic Jura varieties, and their Crémant production reflects a focus on precision, regional typicity, and balance. This méthode traditionnelle rosé is made entirely from Trousseau, a local red grape known for its finesse and delicate aromatics.
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WINEMAKER: Michel Ligier
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FARMING: Sustainable
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VARIETY: Trousseau & Pinot Noir
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TERROIR: From vineyards in the Jura AOC, grown on limestone and marl soils typical of the region. The cooler climate and well-draining soils support slow, steady ripening, preserving acidity and aromatic freshness in the grapes.
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VINIFICATION: Hand-harvested and gently pressed. Fermentation occurs in temperature-controlled stainless steel tanks with native yeasts. Secondary fermentation is done in bottle using the traditional method.
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AGING: Aged on lees in bottle for 12 months before disgorgement.
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TASTING NOTES: Elegant and lively with aromas of wild strawberry, blood orange, and crushed herbs. The mousse is fine and persistent, with a mineral backbone and a crisp, dry finish.
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FOOD PAIRINGS: Ideal with smoked trout, salmon rillettes, fresh chèvre, or as an aperitif alongside gougères.
Domaine Ligier is a multigenerational estate rooted in the Jura’s Arbois region, now run by third-generation winemaker Michel Ligier. The family’s 10 hectares are devoted to classic Jura varieties, and their Crémant production reflects a focus on precision, regional typicity, and balance. This méthode traditionnelle rosé is made entirely from Trousseau, a local red grape known for its finesse and delicate aromatics.
-
WINEMAKER: Michel Ligier
-
FARMING: Sustainable
-
VARIETY: Trousseau & Pinot Noir
-
TERROIR: From vineyards in the Jura AOC, grown on limestone and marl soils typical of the region. The cooler climate and well-draining soils support slow, steady ripening, preserving acidity and aromatic freshness in the grapes.
-
VINIFICATION: Hand-harvested and gently pressed. Fermentation occurs in temperature-controlled stainless steel tanks with native yeasts. Secondary fermentation is done in bottle using the traditional method.
-
AGING: Aged on lees in bottle for 12 months before disgorgement.
-
TASTING NOTES: Elegant and lively with aromas of wild strawberry, blood orange, and crushed herbs. The mousse is fine and persistent, with a mineral backbone and a crisp, dry finish.
-
FOOD PAIRINGS: Ideal with smoked trout, salmon rillettes, fresh chèvre, or as an aperitif alongside gougères.