'Ouillé' is a technical term meaning ‘topped up’, and is important to distinguish it from the traditional Jura Savagnins made with exposure to air. Without those oxidative influences, the aromatic nature of Savagnin (a member of the Traminer family) is allowed to be expressed. There is high acidity, bringing bracing, zesty freshness on the attack but behind this are pleasing grapey, lightly spiced notes.
At harvest, the grapes are lightly crushed before being pressed and fermentation is in foudres and barrels. One third of the crop macerates on the skins for one night before being pressed. Aging is in 500L barrels with no new oak.