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Domaine Overnoy-Crinquand

This domaine, situated in the center of the village of Pupillin, in the heart of the Arbois appellation, is three generations old.


This domaine, situated in the center of the village of Pupillin, in the heart of the Arbois appellation, is three generations old. Mikael Crinquand tends the viticultural side of this multi-faceted family operation. The Overnoy-Crinquand families have always managed their holdings within Pupillin in a poly-cultural, organic fashion, tending seventy cows to produce milk for the famous Comté cheese of the region, harvesting grains and cereals and producing wine from the 5.5 hectares dedicated to vineyards.

The vineyards, situated entirely within the confines of Pupillin, are on rather severe slopes within the area known as “La Bidode”. All farming aspects are handled organically and that has been the case since the establishment of the domaine many decades ago. The vineyards are planted to a mix of the classic varieties of the Jura: two hectares of Ploussard, one hectare of Trousseau, one hectare of Savagnin and one and one-half hectares of Chardonnay. All harvesting is done by hand. The vinification and elevage of the wines is profoundly traditional giving the wines the pronounced and unique expression of the terroir of the Jura. Currently, 90% of the production is sold to private clients and we consider ourselves fortunate to have access to the limited amount of wine that is made available for export.

Crinquand at table textured background of dirt

All farming aspects are handled organically and that has been the case since the establishment of the domaine many decades ago.

Farming

Certified organic since 1999 by Ecocert

Treatments

Copper-sulfate only

Ploughing

Annual ploughing to promote soil health

Soils

Blue, red, and white limestone-clay marls

Vines

Trained in Guyot and planted at 6,000 vines/ha, vines average 35 years old.

Yields

Controlled through pruning and debudding

Harvest

Entirely manual, usually mid-September to early October

PURCHASING

Entirely estate fruit

Fermentation

Red wines see total destemming and all wines ferment spontaneously in neutral oak foudres.

Extraction

Red wines see punchdowns during cuvaison, with some pumpovers if necessary.

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic pressing for red wines, whole-cluster, direct pneumatic pressing for white wines

Malolactic Fermentation

Spontaneous, in foudre following alcoholic fermentation

Élevage

Wines age in a combination of neutral pièces, demi muids, and foudres for 2-10 years.

LEeS

Wines are racked only once, following malolactic, and remain on their fine lees until assemblage prior to bottling.

FINING & FILTRATION

Wines are unfined and see plate filtration only if necessary

SULFUR

Applied at harvest if necessary and at bottling, with c. 30 mg/l total sulfur

Farming

Certified organic since 1999 by Ecocert

Treatments

Copper-sulfate only

Ploughing

Annual ploughing to promote soil health

Soils

Blue, red, and white limestone-clay marls

Vines

Trained in Guyot and planted at 6,000 vines/ha, vines average 35 years old.

Yields

Controlled through pruning and debudding

Harvest

Entirely manual, usually mid-September to early October

PURCHASING

Entirely estate fruit

Fermentation

Red wines see total destemming and all wines ferment spontaneously in neutral oak foudres.

Extraction

Red wines see punchdowns during cuvaison, with some pumpovers if necessary.

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic pressing for red wines, whole-cluster, direct pneumatic pressing for white wines

Malolactic Fermentation

Spontaneous, in foudre following alcoholic fermentation

Élevage

Wines age in a combination of neutral pièces, demi muids, and foudres for 2-10 years.

Lees

Wines are racked only once, following malolactic, and remain on their fine lees until assemblage prior to bottling.

Fining & Filtration

Wines are unfined and see plate filtration only if necessary

Sulfur

Applied at harvest if necessary and at bottling, with c. 30 mg/l total sulfur

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