The grapes are carefully handpicked and then destemmed. Following this, they undergo fermentation using native yeasts at ambient temperatures. The term "Ouille" signifies vats that are consistently topped up, which is distinct from the conventional method used in Jura whites, where the wine is not topped up (known as "sous voile"). This Ouille approach results in fewer oxidative notes and a pronounced sense of freshness.
The wine presents a resplendent golden yellow hue, accompanied by lively lemon notes that exude a sprightly quality, while also possessing a notable richness.
