Domaine du Pélican Cuvée Brut 'S' 2020
Savagnin in its purest state, with no concessions and no added sugar
Vin de France (Jura), France
Producer: Domaine du Pélican
Grape: 100% Savagnin | Dosage: Zéro | Limited production

About the Producer
Domaine du Pélican is one of the most exciting names in the Jura, born from Guillaume d'Angerville's vision (Domaine Marquis d'Angerville, Volnay) to create pure terroir wines outside Burgundy. Since 2012, it has been reviving historic vineyards in Arbois with organic and biodynamic farming, and today stands as an absolute reference for elegance and precision in the Jura.

About the Wine
The Cuvée Brut S° 2020 is a zero dosage sparkling wine made exclusively from Savagnin, the Jura's emblematic grape. This wine breaks with Crémant conventions by rejecting AOC legislation limits and standing as a Vin de France, in the name of varietal purity and creative freedom.

Naturally fermented, with no added yeast or sugar, the base wine was made from ripe Savagnin grapes, with a more vinous character and solid structure. After 12 months of élevage, a second fermentation was started using 10% of the previous year's must, still fermenting. Disgorgement took place after 13 months of ageing on lees.

The result is a tense, vibrant and pure brut nature sparkling wine, with a fine bead, precise texture and enormous energy. A raw, sophisticated expression of Savagnin, alive, long and extremely fresh.

Tasting Notes
Colour: Pale yellow with greenish reflections and a very fine bead
Aromas: Lime, green apple, mineral and floral notes
Palate: Tense and vibrant, with a dry, precise and persistent finish
Style: Natural sparkling wine, no dosage, no makeup

Technical Sheet
Denomination: Vin de France (outside Crémant du Jura)
Grape: 100% Savagnin
Fermentation: Natural, no added yeast or sugar
Tirage: With 10% of the previous year's must, still fermenting
Ageing: 13 months sur lie before disgorgement
Dosage: Zéro
Certification: Organic and biodynamic farming
Production: Limited

Suggested Pairings
– Oysters, shellfish and sashimi
– Fresh goat cheese
– Onion tart, gougeres or cheese fondue
– Excellent as an aperitif or with high acidity dishes