Francois Montand, a descendent of a long line of winemakers from Champagne, moved to the Jura region in the 1940s and began making sparkling wines according to the traditional Champagne method. He soon became regarded as a Jura specialist and was instrumental in the creation of the Cremant du Jura AOC. Today, Francois Montand wines are still produced in the Jura region with strict adherence to Methode Traditionnelle, and a rigorous selection of the best grapes to offer fresh and fruity quality sparkling wine for the pleasure of all. The majority of the fruit comes from west facing slopes located in Revermont or Bon-Pays area of the Jura with additional vineyard sources in the south of France. The soils are mostly clay with limestone with a subsoil of marl.

Really well made in the classic Champagne Method. Aged horizontally at least for 9 months.

The grapes were harvested at optimal ripeness to ensure the best balance between sugar and acidity. After careful sorting, the grapes are pressed gently to keep all the aromatic potential of the fruit. The first fermentation occurs at low temperatures with selected yeasts. After blending and bottling, the liqueur de tirage is added and the second fermentation begins. The wine is then aged horizontally for at least nine months before being disgorged and prepared for shipment.

Serve the Francois Montand Brut Rose as an aperitif, with a truffle risotto, risotto ai funghi or as a dessert wine. Serving temperature: 43 to 46°F. Cellar life: 2 years.

A pretty salmon pink color, this intense sparkling offers notes of dried cherries and raspberries. Crisp and dry, the wine finishes clean with a pleasant lift of acidity.