Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $26.97Original €24.00≈ £20.27 | berthet-bondet.com ↗ |
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Savagnin
Drinking Window Cellaring potential: 10 years
Classification Côtes du Jura
Region Cotes du Jura
Soil Triassic marls
Serving Temperature 12°C · 54°F
Production Details Organically cultivated, with grass cover on alternate rows and soil cultivation. This topped-up Savagnin was aged for 18 months in barrels comprising 80% acacia and 20% oak.
Certifications FR-BIO-01
Food Pairing Seafood or white meats
Sources: berthet-bondet.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Savagnin
Drinking Window Cellaring potential: 10 years; stated peak: 3 years
Classification Côtes du Jura
Region Cotes du Jura
Soil Variegated triassic marls
Vineyard Yield 30 hL/ha
Vine Age 30
Fermentation Vessels Barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Serving Temperature 12°C · 54°F
Production Details Hand harvested and barrel fermented using an indigenous-yeast starter culture. The wine was topped up and matured for 18 months in barrels comprising 80% acacia and 20% oak. Vineyard density was 6,000 vines/ha. The vines had been organically cultivated since 2010, with grass on alternate rows and inter-vine tractor cultivation; other vineyard work was manual. Annual production was 4,800 750 mL bottles.
Food Pairing Fish in sauce, scallops, poultry or as an aperitif
Sources: berthet-bondet.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.1 g/L
Total Acidity 4.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Savagnin
Drinking Window Cellaring potential: 10 years; stated peak: 3 years
Classification Côtes du Jura
Region Cotes du Jura
Soil Variegated triassic marls
Vineyard Yield 30 hL/ha
Vine Age 20
Pressing Method Whole-Cluster Pressing
Sulfites 73.0 ppm
Serving Temperature 12°C · 54°F
Production Details Single-parcel cuvée, hand harvested and whole-cluster pressed. The wine was topped up for 22 months in barrels comprising 60% acacia and 40% oak. Vineyard density was 6,000 vines/ha; organic farming used alternate-row cover crops and soil cultivation. Annual production was 2,800 750 mL bottles.
Certifications FR-BIO-01
Food Pairing Fish in sauce, scallops, poultry or as an aperitif