Le Cellier Des Tiercelines JA Savagnin Ouille Autrement 2016

Type: White
Country: France
Region: Jura
Grape Variety: 100% Savagnin
Viticulture: Biodynamic | Organic Farming | Vegan Friendly

Climate: Semi-continental climate, traditionally defined by cold winters and dry, warm summers
Terroir: Grapes from vines that are of an average age of 30 years
Winemaking: As the name suggests, this is a rather different ( autre ) Savagnin than what we would expect in this wine region. Its aging does not take place in an oxidative way under the veil of yeast, but the wine matures for 12 months in stainless steel tanks after vinification

Color: Straw yellow with subtle greenish highlights
Nose: Bouquet of citrus fruits, white fruits, green apples, with subtle undertones of lime, flowers and herbs
Palate: Notes of citrus and white fruits on the palate over a medium body and pleasant minerality

About the Winery:
Residing in Orbagna, a quaint town located in the southern part of the Jura, the Le Cellier Des Tiercelines winery is synonymous with its remarkable Gothic-style cellar constructed in the Middle Ages of 1322 under the patronage of Queen Jeanne.

This cellar, a designated ‘Historic Monument’, is where their wines mature gracefully, under the expert watch of Jerome Arnoux, a self-taught vintner who began his journey at the tender age of 17.

He has dedicated over two decades to honing his expertise in vineyard cultivation and cellar management while working at various wine estates in Arbois. This valuable experience has provided him with profound knowledge of the Jura grape varieties, as well as an understanding of both the terroir and the intricate process of crafting different cuvées.

As the current manager of Cellier des Tiercelines, Jerome meticulously selects grapes from the most exquisite Jura terroirs to create his own exceptional vintages. The majority of these grapes originate from his vineyard in A.O.C Arbois, cultivated without the use of pesticides or insecticides. Instead, he employs contact products such as low doses of copper and sulfur, along with organic soil enrichment once a year at the end of winter.

Jerome’s devotion to quality and his profound reverence for the products are evident in his winemaking practices. His cuvées undergo fermentation solely with the natural yeasts found on the grape skins, without any added clarification agents. The wines are minimally filtered, and he employs only a minimal amount of sulfur in the winemaking process, all while adhering to sustainable and environmentally conscious practices.