Amélie Vuillet & Sébastien Jacques

Molamboz, Jura

Vin Dzi


Savagnin from clay-limestone soils in Montigny-lès-Arsures. Half is pressed directly, the other destemmed and macerated in the juice for one month and a half before being pressed off to cuve for a year of rest. This is a little more fruit forward and perfumed than previous years, and impresses with lively aromas of citrus and flowers, fine tannins and a long, salty finish.

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