The wine is intoned in oak barrels, with a “little space” of 5L, so that the development of the veil is done quickly. We seek a controlled oxidation, the veil acting as barrier between ambient air and wine. These barrels rest quietly in our cellars, marked by high thermal amplitudes (between 10° and 23°C) and very dry atmospheres to juggle between finesse and power!

Aged at least 6 years and three months, without intervention, but with a regular follow-up and an attentive eye. This process, which respects the natural evaporation of the wine, causes the creation of a thin film of yeasts on the surface. The one which patiently nourishes the wine of the famous "yellow taste": complex aromas of walnuts, hazelnuts, almonds, spices… 

The vines oriented South East, allow the grapes to ripen under the best conditions. Late variety, the Savagnin offers a nice balance between sugar and acidity, necessary for the elaboration of the Vin Jaune. Cultivation mode: The work in the vines, is based on the respect of the nature and the soil.
For young vines, located on steep slopes, to avoid erosion, we cultivate a row out of two, practice soil reassembly to aerate the lands subjected to settlement due to moisture, and grass with plants. Such as clover, which, by competing on the vine, can modulate its mineral and water supply and control its vigor and yield. The Guyot double size is necessary for the Savagnin to better control its performance. The restructuring of the vines contributes to the harmony of our cuvée: the young vines bring the exuberance, the freshness and the acidity. While the older specimens bring the structure and character of the Vin Jaune.