Produced in microscopic quantities, Montbourgeau’s refined, balanced Trousseau comes from southeast-exposed vines planted in soils of grey marl. César employs 50% whole clusters in its vinification, using mainly pump-overs with very few punch-downs during a seven-day maceration; aging takes place half in stainless steel and half in used 228-liter barrels for just under one year. Bursting with juicy cherries and soil-kissed strawberries, this offers a bit more depth and concentration than some version of the variety, winking subtly at Burgundy without at all sacrificing its essential Jura spirit.