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 before being pressed off to cuve for a year of rest. This wows with delicate aromas of citrus and minerals, perfectly judged tannins and a long, clean finish.

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