Savagnin aged under veil of yeast for 40 months in oak barrels. A typical Jura wine.
The ideal ageing conditions in our 13th-century cellars favour the development of the veil of yeast.
Geography & Terroir
Val de Vallière steephead valley
Micaceous, clayey Lias marls. Plot “En Boivin”.
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 Blanc, Savagnin Jaune, and Savagnin Vert planted in the same plot with a yield of 27Hl/Ha (1.75 tons per acre) in 2016.
Slow pressing; fermentation and ageing in oak barrels 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
2016: a cool and rainy month of June caused a violent attack of mildew, but a hot, dry summer thereafter and a very favourable beginning of autumn made up for the difficult spring conditions.
Total SO2: 59mg/L
Harvested on 3 and 4/10/2016
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 ensure long ageing (30 years).
Serve at 16°C as an aperitif with Comté, or with fish, white meats with creamy or spicy sauces (curry) or regional cheeses.