Free delivery on orders of 4 cartons or more

ancestral method vinification

Winemaking

Maison Jaillance, the proud heir to ancestral know-how, is the true ambassador of the world-renowned sparkling wines Clairette de Die and Crémant. Located in the heart of the magnificent Die region, this winery embodies excellence and elegance in the art of winemaking.

Clairette de Die winemaking

The age-old Dioise method

Harvesting, reception, pressing and filtration

In September and October, the grapes are harvested exclusively by hand, to ensure the utmost care. The grapes are then poured into presses and crushed to extract the juice. The juice obtained is then clarified (débourbé) and filtered.

Partial fermentation in refrigerated tanks

The filtered juice (must) is brought to a very low temperature in refrigerated stainless steel tanks. Fermentation in these tanks begins with the action of yeasts naturally present in the grapes (indigenous yeasts). It is these yeasts that give the wine its terroir character.

Blending of wines

The wines are then blended. It's the art of our oenologist and cellar masters to subtly blend the wines from the different plots and, above all, the two grape varieties: muscat blanc petits grains, which brings aroma, and clairette blanche, which brings freshness and complexity.

Pulling and foam

The semi-fermented juice (4-5° alcohol) is bottled without the addition of tirage liqueur. Thanks to the residual sugar and yeast naturally contained in the grapes, fermentation continues in the bottle, in our refrigerated cellars, for 6 to 12 months. Under pressure, this bottle fermentation naturally stops before the grapes' sugars are exhausted.

Discharge and filling

The bottles are transferred to tanks to avoid yeast deposits, by cold filtration. The bottles are then filled a second time, without the addition of expedition liqueur.

Print and dressing

Immediately after bottling, the bottles are corked, muzzled to contain the effervescence, then labelled and packaged.

Crémant winemaking

The traditional method

Harvesting, reception, pressing and filtration

In September and October, the grapes are harvested exclusively by hand, to ensure the utmost care. The grapes are then poured into presses and crushed to extract the juice. The resulting juice is then clarified (settled) and filtered. For information, 100 liters of juice are obtained for 150 kg of grapes.

Complete fermentation in tanks and blending

Unlike the ancestral method, fermentation here takes place completely in vats (controlled temperature 12° to 20°), as for a traditional white wine. The result is a dry white wine called vin de base. The wines are then blended. It's the art of our oenologist and cellar masters to subtly blend wines from different plots and grape varieties. This key stage brings out all the aromas and specific characteristics of each crémant.

Tirage and foam

The second fermentation takes place in the bottle, with the addition of liqueur de tirage, providing additional sugar and yeast. The bottles are left in the cellar for 12 months to 3 years to mature on their lees. It is during this stage that the wine takes on its characteristic roundness and aromas.

Towing automated

After this long resting period, the wine undergoes "riddling", which used to be done manually, but is now done automatically. This involves pushing the yeast deposit down into the neck of the bottle.

Disgorging and dosage

The neck, containing yeast and impurities, is frozen in a solution at -20°. When the bottle is opened, this ice is expelled by the pressure of the wine. To fill the vacuum thus created, a "liqueur d'expédition" is added before corking, made up of wine and more or less sugar, depending on whether you want to obtain a brut or demi-sec wine.

Packaging and packaging

The bottles are then corked, muzzled to contain the effervescence, labelled and packaged.

The Jaillance experience

Enjoy unforgettable moments Jaillance

Immerse yourself in a world of exceptional experiences at Maison Jaillance. We invite you to discover the very essence of our expertise, where tradition and innovation meet to offer you unique moments.
Cave Jaillance produces AOC sparkling wines (Clairette de DieCrémant de Die) and still AOC wines (Châtillon-en-Diois). Discover and taste the different Jaillance cuvées.

Tasting Jaillance

Company seminar

Die Tourist Guide

Wine tourism

The cellar

Tasting workshops

MuséObulles

Secure payment

Transaction security

Free delivery

From 4 cartons ordered

Tapering rates

From 5 cartons

Customer service

04 75 22 30 30

A house of excellence since 1950

Keep in touch

By subscribing to the Univers Jaillance newsletter, I agree to my email address being stored in order to receive the latest information and promotional offers related to Univers Jaillance.

Jaillance

La Cave de Die Jaillance
355 avenue de la Clairette
BP 79 - 26150 Die
+33 (0)4 75 22 30 00

The store

Clairette de Die

Practical info

Jaillance

Alcohol abuse is dangerous for your health, consume in moderation.

ancestral method vinification

Winemaking

Clairette de Die winemaking

The age-old Dioise method

Harvesting, reception, pressing and filtration

Partial fermentation in refrigerated tanks

Blending of wines

Pulling and foam

Discharge and filling

Print and dressing

Crémant winemaking

Harvesting, reception, pressing and filtration

Complete fermentation in tanks and blending

Tirage and foam

Towing automated

Disgorging and dosage

Packaging and packaging

The Jaillance experience

Tasting Jaillance

Company seminar

Die Tourist Guide

Wine tourism

The cellar

Tasting workshops

MuséObulles

Discover our new cocktail recipes

Need help?