We start the morning with a visit to the region's most famous terroir: Chateau Chalon at the family owned domaine Berthet-Bondet, domain of 22 acres created en 1985.  11 acres under the prestigious appellation "Chateau Chalon" and 11 under the "Cote de Jura" appellation.
Tatsing takes place in the beautiful and charming 16 century vaulted caves in this village ranked as one of the "Plus Beaux Villages de France" (most beautiful villages of France)
Since 10 years, Chantal and Jean Berthet-Bonde, both  agricultural engineers, are using organic methods of culture. 
For patient aging, the cellar has more than 500 barrels. 

In 1774, the architect Claude-Nicolas Ledoux received orders from Louis XV to build a new industrial site for the production of salt in Franche-Comté.
At that time, the use of salt was essential, but its production was slow. The new plant was based on the technique of artificial evaporation in huge stoves.
Ledoux project was intended to link, under an ideal architecture, production units and workers premises.
Brief visit to the Saline Royale of Arc-et-Senans, known in modern time under "utopia city".

Lunch in a Jura village

Besides the Vin Jaune, (see the introduction page), Jura produces also some red (Poulsard, Trousseau and Pinot noir), rose and other whites (chardonnay, following a more traditional wine making process), as well as a superb sweet wine: the Vin de Paille. The yield for this wine, is limited to 20 hectoliters per hectare. Grapes must dry on hay (paille) for a least 6 weeks to obtain a high natural concentration of sugar. The drying rooms are ventilated but not heated.

Between Christmas and February the dehydrated grapes are pressed to produce only 15 to 18 liters of must for 100 kg of grapes. 

A slow fermentation, ending naturally will give a 14-15 degrees wine, aging in small barrels for 3 years. 

Our last winery in this region will be in the village of L'Etoile at the Domaine Philippe Vandelle. Philippe's production is interesting for many reasons.. Besides its exceptional quality it is recognized by the French Department of agriculture as a model for processing waste and rigorous production specifications.

Being in the Comte cheese region (if time permits) we will visit the "Fruitiere de Tourmont" to learn about cheese making and taste this famous specialty.

Dinner in a typical regional restaurant before getting back to Salins-les-Bains for our last night in Jura.

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Traditional "Vin Jaune" bottle >>