Savagnin matured in an upright egg for 11 months. A fruity wine.
The topped-up Savagnin in this cuvée reveals the intrinsic characteristics of the Jura grape variety.
Geography & Terroir
Val de Vallière steephead valley.
Micaceous clayey Lias marls.
Biodynamic vineyard, inspected and certified by Demeter France since 2003: we use horn manure (500P), silica (501) and herbal tea treatments. These techniques preserve the indigenous yeasts which contribute to the authenticity and purity of the wines. Our grapes are all picked by hand, sorted in the vineyard and rapidly transported to our cellars in small crates to avoid crushing the grapes, meaning that we only need use very little S02 during vinification.
Savagnin with yields of around 23Hl/Ha (around 1.5 tons per acre) in order to maintain the natural balance of the wine.
Slow pressing and fermentation in “egg” vats for 11 months. This tank is inspired by Roman dolias (large jars that contained liquids).
This upright ovoid tank benefits from micro-oxygenation through the porous concrete walls, which are a mixture of gravel, sand and chlorine-free water. In this giant egg, the lees are continuously lifted by an internal current, called Brownian motion.
No added yeast, no chaptalisation, nor any oenological additives. Sealed within the vat, the wine retains its true character.
Bottled on a “flower” day according to the lunar calendar and sealed with natural fire-branded corks.
Characteristics of the Vintage 2017
The frost episode in April deprived us of 40% of our harvest. On the other hand, the season was then magnificent until the harvest; very low yield and very good maturity.
Total SO2: <20 mg/L
Harvested on 10 and 15/09/2017
Pale gold colour, full-bodied and powerful nose evoking the great aromatic richness of Savagnin in all its purity. Mouth full of finesse, of great purity.
Enjoy at 12°C as an aperitif, with starters or grilled fish.
Cellars 20 years.