This fresh, friendly cuvée was born in 2017, when the frost that ravaged the Jura gave A-J so little fruit that he blended his Trousseau and Pinot Noir together into a single wine; he was so pleased with the results that he continued producing it even in normal-yielding vintages. Comprising 60% Trousseau from gravelly soils and 40% Pinot Noir from grey marl, “Côtes à Côtes” ferments spontaneously in steel with a gentle infusion-style maceration; it spends eight months in steel with a miniscule addition of sulfur dioxide after malolactic fermentation, and bottling takes place without filtration. Snappy and vibrant in its profile of raspberries and cherries, this is a light-hued wine virtually without detectable tannins that performs optimally with a light chill.