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Colour: White
Style: Dry
Country: France
Wine region: Jura
Grape variety: Savagnin
Unit Quantity: 750ml

Wine making:
"Guyot" pruning. Arch trained. Addition of organic matter at the end of winter. Spring and summer :Disbudding then tying-up. The vines are only treated with copper, tisanes, and sulphur, no pesticides. The soil between the rows and "under the rows" is ploughed several times a year. Spreading of corn manure (500p) and silica (501) to naturally reinforce the vines. No chemical weeding. The grapes are hand-picked and put in 300 kg containers.

Pneumatic pressing of whole bunches. Static gravity settling. Spontaneous alcoholic fermentation with indigenous yeast. Alcoholic fermentation, malolactic fermentation, and aging in tuns (28 hl).

18 months on fine lees in tuns (28 hl). Topping up weekly throughout aging.