Trousseau from each of Morgane’s parcels in both Salins-les-Bains and Marnoz. The vines are between forty and a hundred years old, planted over limestone and marl. Morgane destemmed the grapes, fermented them on the skins for a month and left them to age for nine months in cuve. A cooler year has produced as vibrant an expression of Trousseau as you could ever hope to find, with light tannins framing red fruit, earth and spice.