is that of the domain !!
The history of our domain begins in 1742, with the arrival of Jean-Francois Baud who settles as a winegrower jobber in Vernois.
The family home then housed all the following generations, already listed in the municipal archives before the French Revolution of 1789 and who lived at the time of polyculture.
In 1950 René BAUD, 7th generation, reconstituted the vineyard which had suffered greatly from phylloxera and the two world wars. He operates on 4 hectares of vines.
In 1978, with the arrival of the 8th generation, the Estate took on a new lease of life: Jean-Michel and Alain founded the Gaec Baud Père & Fils. A relentless and relentless work that allowed them to expand gradually, to go from 4 to 20 hectares, with 38 harvests to their credit. Jean-Michel is in charge of the management of the vineyard and Alain of the vinification and the commercial part.
On January 1, 2016, Bastien and Clémentine took over the torch of the 9th generation at only 22 and 24 years old. Bastien then takes care of the conduct of the vineyard and the vinification, Clémentine of the trade and the management. Since their installation, the Domaine has already extended over 2 additional hectares. A new chapter begins...
The Baud winery currently runs 25 hectars of vines that are spread out over 3 different appellations which are geographical indications:
AOC Côtes du Jura: 19 ha, AOC Château-Chalon: 3 ha, AOC L'Etoile: 3 ha. The 5 grape varieties from Jura are mostly cultivated to produce white wines.
80% of the production is based on Chardonnay and Savagnin.
The red wines made of Pinot Noir, Poulsard and Trousseau only represent 20% of the production.
Among the white wines, Sparkling wines "Crémant du Jura" correspond to approximately 30% of the production, "Macvin du Jura" to 10%, yellow wines (Vin Jaune) to 5% and only to 2% for straw wine (Vin de Paille).
The output is about 150 000 bottles per year.
The ancestral know-how that was transmitted from fathers to sons over time is something that we are really proud of today. It's also extremely important to respect and preserve it, in order to make sure the generations to come enjoy a bright future. This is the reason why we daily practice sustainable agriculture to ensure quality of our products and heritage conservation.
For these ecological purposes, our winery has been certified "Terra Vitis" since 2014. This certification is a proof of a respectful work towards the life of our soils and its biodiversity.
During the wine-making process, bunches of grapes are hand-picked and then transferred into the winemaking cellar so as to become the future nectar.
The grapes are meticulously selected and treated with deep respect: the whole grapes, without being crushed, are gently pressed in order to extract the purest form of grape juice.
The traditional wine-making process, that is to say, the alcoholic fermentation happens into stainless steel tanks at low temperature. This control of temperature allows us to extract the real quintessence of the wine grapes as well as very qualitative aromas.
The two main types of fermentation processes are slow and completely natural: the alcoholic fermentation at first and then, the malolactic one.
Last but not least, the wine is then aged into oak barrel for a long period of time...