Grapes are hand-harvested and then go through a pneumatic press. After settling the must for 20 hours, the alcoholic fermentation starts automatically thanks to the naturally-occurring yeasts.
Malo-lactic fermentation is repeated thanks to the naturally-present bacteria. Maturing takes place ‘sous voile’, i.e. under a layer of yeast. Bottled after less than 6 years in barrels, it cannot be named « Vin Jaune »
In 1973, Daniel Dugois bought 2 hectares of vineyard and a house equipped with wine cellars in a village called Les Arsures, where he was born. He cultivated the vineyard and sold his production primarily to Henri Maire, one of the most prominent producers in Jura at that time. In 1982, Daniel made his first harvest in his own cellars and began to sell his wines to consumers. His first ever harvest earned him his first Gold Medal for his Chardonnay at the Jura Wine Contest. Daniel and his wife Monique have continued to work on the quality of their wines and their efforts have since been recognized in many wine contests and guidebook reviews. In 2003, their son Philippe returned to the estate to lend a hand in the winemaking and in 2013 he took charge of the vineyard. All grapes are hand harvested and native yeasts are used during fermentation. The Sous Voile is made from 100% Savagnin and aged for several years in oak barrels in an oxidative environment allowing some flor to develop. Like a baby Vin Jaune, it has a complex and robust nose of roasted apple, curry spices and toasted almonds. The rich mouth is held by fine acidity accompanied by the flavors of walnut, tamarind, and spice all while a beautiful minerality underlines the palate.