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Domaine des Ronces - Crémant du Jura - Jura, FR - NV
Domaine des Ronces - Crémant du Jura - Jura, FR - NV
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Domaine des Ronces - Crémant du Jura - Jura, FR - NV

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The Crémant from Domaine des Ronces is a very supple wine, pleasant to taste with notes of brioche followed by green apple and white plum, with a hint of toasted biscuit. The attack is immediate thanks to the fine bubbles which burst under the palate.


A family owned estate since 1950, Domaine Ronce is located in the little known southern regions of the Jura, Sud Revermont. The domaine was established by George Mazier who planted exclusively Chardonnay on his 1 hectare plot. Since then, his son, Michel has increased the holdings of the estate to 6 hectares while planting the red grapes Trousseau, Poulsard, and Pinot Noir along with the white grape Savignin. The estate began farming organically and biodynamically in 2010. In 2016, Demeter certified them biodynamic. At present, their small portion of Jura, in the town of Orbagna, flies under the radar. Indeed, although the terroir is well suited to grape growing, dairy farming continues to be a profitable business in the region, inhibiting the growth of new vineyards. As with so many of their peers further North in the Jura, the Mazier family prefers to work as naturally as possible in the winery. Kevin Mazier, the third generation at the estate, has taken over from his father who introduced him to this approach which dictates native yeast ferments, minimal filtration, and low sulfur levels. The historical style of white wine in this southern region is called ouillé (‘topped of’) in contrast to the more rustic Jura whites that age sous voile (‘under veil’). Some argue that the making whites in topped up containers, something that is the norm almost everywhere in the wine world, respects the terroir of the region. On the other hand, the hand of the winemaker is very much apparent in those nutty, earthy, and evocative whites that age under a layer of yeast in a more oxidative environment. Kevin is experimenting with both styles to more fully understand what his plots of biodynamically fruit can produce.

It is through intense meticulous work that Domaine des Ronces manages to respect the vineyard and more broadly nature while producing exceptional wines. Indeed, the field is developing production through biodynamics, a so-called “magical” agricultural production system stemming from the esoteric and pseudoscientific current of anthroposophy. More precisely, biodynamics takes into account the influence of cosmic rhythms, working the soil in harmony with the earth and the plant, and the development of preparations and their use. All this forms an ecosystem whose balance must be respected.

The preparations of the Domaine des Ronces:
Horn dung: The horn dung preparation known as “500” is obtained by the fermentation in the soil during the winter period of good quality cow dung which has been introduced into cow horns.

  • It is a powerful builder of soil structure,
  • It promotes microbial activity and the formation of humus,
  • It regulates the pH of the soil by increasing that of acidic soils and reducing that of alkaline soils,
  • It stimulates the germination of seeds, the general growth of the root system and particularly its vertical development towards depth,
  • It increases the development of legumes and the formation of their nodules,
  • It helps dissolve mineral formations in soils, even at depth (alios), and can help fight against salinization phenomena.

Horn silica: It is an essential preparation for biodynamic agriculture. It is complementary and acts in polarity with horn dung. It is not aimed at the ground but at the aerial part of the plants during their vegetative period. This preparation is essential for the internal structuring of plants and for their development.

  • It promotes the vertical growth of plants (ease of trellising in viticulture).
  • It strengthens plants and gives flexibility.
  • It increases the quality and resistance of the skin of leaves and fruits.
  • It is decisive for ensuring good food quality: the nutritional quality of foods is reinforced, their taste and aroma are enhanced.
    Nettle: In the soil, Nettle improves the structure and eliminates the effects due to excess iron or nitrogen.
    In relation to nitrogen and iron, it reinforces the influence of the first two preparations. It gives the compost and the soil a sensitivity, a sort of “reason” and promotes good humification.
    Field horsetail: horsetail, prepared as a decoction, strengthens fungal preparations to stimulate the vine's defenses against mildew. Rich in silica, horsetail, applied after decoction, strengthens the cells of the vine leaves to combat downy mildew.
    Brewing (dynamization)
    The preparation must be diluted in water and stirred vigorously for an hour before being sprayed. The formation of the vortex must be energetic without causing water splashes. The slopes of the funnel formed must be as straight as possible, they must not form a shoulder. The vortex should be as deep as possible and go almost to the bottom of the container. The chaos must be vigorous. You should look for an active and musical rhythm, without pauses.
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