Terroir: Heavy clay

Age of vines: 20-30 years

Vinification: Grapes are hand-harvested in small baskets. Cool temperature fermentation in tanks with the use of indigenous yeasts. The second part of the fermentation is done in old Burgundy barrels on lees. The malolactic fermentation happens the following spring, with topping off every 10 days without sulfites for a minimum of 18 months. Bottled according to the biodynamic calendar with filtration and 0 to 15mg of sulfites added at bottling. 

  • White
  • Savagnin
  • France, Jura
  • Domaine de la Tournelle
  • Dry
  • Ready to Drink And Will Improve