TISSOT SAVAGNIN

Approximately 30 year old vines in clayey-calcareous plots. Manual harvest, destemmed and pressed gently. The clean must ferments in old barrels with native yeasts. Once the wine is fermented, it ages from 23 to 30 months in neutral oak. For about 24 of these months the wine is sous voile, ageing under the same unique floating layer of yeast called flor in Jerez’s Fino and Manzanilla sherries. This is vin jaune junior.

Loads of skin contact character in aroma, mostly orange-peel, some nuts, mature apples, spices, some “wild” aromas on the same path as a good lambic. Good concentration, smooth in texture, and with smoky notes in the mouth and aftertaste.

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