Winegrowers, vines & wines Charline, Josie, Alain, Romain and Julien, Domaine Labet is a family of winegrowers who share the same passion for wine. Six winegrowers who cultivate all the Jura wines. It is a large 13-hectare garden that extends over 45 plots, spread over 4 municipalities, and thirteen localities. About thirty vintages are produced each year. 13.5 hectares of vines Grape variety: 66% Chardonnay or 8.7 Ha - 17% Savagnin or 2.2 Ha - 8% Poulsard or 1.1 Ha 6% Pinot noir or 80 ares - 1% Trousseau or 16 ares - 1% Gamay or 16 ares. The soils are dug in the spring, the vines stuck from January to April, are started from March to June. Scratches are made from May to July to control the grass. The treatments are based on sulfur, copper, whey and herbal teas (nettle, horsetail, wicker ...) The yields are moderate, quite variable from one vintage and from one vine to another. From 15 to 40 hl per hectare for vines over 40 years old; from 35 to 60 hl for younger vines. Three hectares of vines have been certified in organic farming (Ecocert) since 2013. Cultivated in organic farming, the other vines are in the process of being certified. Parcel expressions Our specificity is the plot approach to wines. A plot cuvée comes from a single vine. Through this wine we let express the personality of a grape variety, a place, a soil, a terroir. We cultivate eighteen plot cuvées, six in red, twelve in white, including one from Savagnin. The Red Fields, La Bardette, En Chalasse, Monceau, En Billat… Each plot cuvée bears the name of the locality where it was born. This is the principle behind the Burgundian wines. Most of these vintages come from old vines between 50 and 100 years old. Vines from mass selection. The originality of old vines is their diversity of plants. They were planted at a time when clones did not exist. Each winemaker, each village had its own selection. These old vines are therefore planted with a population of heterogeneous plants. Like men who belong to the same breed but who each have their own personality, each plant brings its specificity to the wine and makes it more complex. Some will ripen early, others will have significant acidity, still others will have a tendency to botrytis, or will be slightly muscat, tannic, lemony ... It is these vines that speak through the wines, each on a different terroir, each with its own personality. All tell the story of a small piece of the planet. The story of a place, a climate, a soil, a plant, a grape variety and a season. The winegrowers are only the interpreters of this score written by nature. They choose the place, plant and cultivate the vine, then accompany the wine, give it a cradle to grow, express and flourish. Yeasts and wine: Wine is the work of yeasts. They are the artisans of wine, transforming grape juice into wine through the alchemy of fermentation. All our wines are made from spontaneous fermentation carried out by indigenous yeasts naturally present in each vine. Different, from one plot and from one vintage to another, they play an important role in the personality, the expression of each wine, of each terroir. If the soil is the source of the minerality of the wine, the yeasts give it its shape and its aromatic characteristics. Maturing of a wine Interpreter, the winemaker chooses his instrument, the place and the date where he plays. He decides on silences, breaths, temporizations ... The work in the cellar is simple, it takes place over time, seasons and lunar cycles. Most of the wines are aged on lees, in 228-liter barrels aged 4 to 15 years. The wines are not fined, chaptalised or acidified. The only product used is sulfur (SO2), at low dose. It allows the wines to withstand transport and storage in cellars which are not always cool. The wines are very little brewed, almost never racked. In the cellar, everything is a question of container, time and temperature. Bottling is done in spring, from March to June, when the wines are still cold, often clear. Most cuvées are not filtered.