Vinification
Pressed slowly; aged in a terracotta jar for 36 months.
The wine is not topped up to compensate for evaporation, leading to the growth of a veil of yeast at the surface of the wine, which is thus protected from contact with the air and oxidation and so develops the walnut and hazelnut aromas so typical of Jura whites.
No added yeast, no chaptalisation, nor any oenological additives.
Light filtration, bottled on a “root” day according to the lunar calendar, sealed with natural, fire-branded corks.
Characteristics of the Vintage
Cellar Secrets No. 1: Savagnin 2014
Spring and the flowering of the vines took place in good conditions. The hot, humid summer quickly matured these delicate grapes, with early ripening, but before the harvest, within a very short period of time they were beset by fruit flies. The whites held up well, but the Poulsard and Pinot Noir were badly affected, so the bunches had to be rigorously sorted. The Trousseau and Savagnin, more resistant varieties, were superb.
Alcohol: 13.5%
Total SO2: 76mg/L
Harvested on 29/09 and 01/10/2014
Cellar Secrets No. 2: Chardonnay 2016
Spring was difficult and a cool and very rainy month of June led to a violent attack of mildew. The hot, dry summer and a very favorable start to the autumn made up for the difficult spring conditions.
Alcohol: 13%
Total SO2: 62mg/L
Harvested on 5 and 6 October 2016
Tasting Notes
No. 1: bright straw-gold colour, with refined yet powerful citrus aromas. On the palate candied citrus fruits and nuts, with good length, finesse and remarkable precision. A wine with a solid structure that will preserve it over a long ageing period (30 years).
No. 2: straw gold colour, elegant but powerful nose of dried fruits. On the palate, roundness and smoothness compete with good length, while retaining great finesse.
