Originally from the Jura, François Rousset-Martin took up the family domain in 2007. Trained in oenology and biology, he began by working closely with the local cooperative, to which he entrusted part of his production. Today, he vinifies his 10 hectares himself, much to our great happiness. A Savagnin specialist, François manages to express all his passion through the wine he produces, and this with a non-interventionist approach. His cuvées are single-parcel and coveted in all four corners of the world. Japanese wine enthusiasts are particular fans of Jura wine because of the ‘umami' flavour it is said to have. So you might have to fight to get your hands on one of these precious bottles.

The Côtes du Jura terroir is characterised by limestone and clay-limestone soils, providing excellent drainage and encouraging optimal aroma concentration. The Jura’s continental climate, with its cold winters and warm yet relatively short summers, gives the wines their hallmark freshness and vibrant acidity. In the winery, following a short maceration, fermentation begins spontaneously. The wine is then aged under a veil of yeast, a distinctive technique in which a layer of naturally occurring yeast forms on the surface of the wine. This protective veil allows slow oxygen exchange while developing the wine’s characteristic oxidative complexity. Ageing continues for several months in oak casks, allowing the wine to develop its distinctive aromatic profile.
The wine displays a beautiful golden yellow hue. The remarkably complex nose combines aromas of dried fruit and lightly stewed orchard fruit with characteristic notes of yeast and white flowers. Broad and generous on the palate, it is lifted by vibrant freshness, with flavours of dried fruit and cooked apple lingering on the finish.