100% Savagnin direct pressed and and transferred to 500L demi-muids for fermentation and aging. The wine is left to mature in barrel with regular topping up for 2 years. After this period the wine is left without any top ups, allowing the development of a veil of flor to form. The wine is aged a total of 6 years in barrel with no fining, filtration or added sulfur. 

A very special wine with lots of power and complex layers. Notes of bruised apple, dried citrus, poached pears and hazelnuts come to mind. The intense bouquet is lifted by an incredibly vibrant palate. Very small production.

Zeroine

Zeroine brings together Maylis Bernard with siblings Jean-François Ganevat and Anne Ganevat—rooted in the hills of Rotalier in the southern Jura. If the Ganevat name carries weight, Zéroine carries a different kind of charge: less legacy, more leap-of-faith.

Maylis came to wine through reconversion—formal oenology studies, then deep immersion working with the Ganevats in their négociant work. But apprenticeship wasn’t enough. Zéroine was born from the urge to push further into Jura’s raw edge—to see how far purity could go without a safety net.

Fruit is sourced with obsession. Farming is organic in practice, often biodynamic in spirit. In the cellar, it’s about feel over formula: native ferments, gentle macerations, almost no punch-downs, no aggressive extraction. Fermentations unfold across vessels—often tronconic wooden vats—followed by long, unhurried élevage and at least a year resting in bottle before release.

And then there’s the line in the sand: no added SO₂. Not at crush. Not at bottling. Zéroine wines see zero added sulfur, but it’s less about dogma and more about risk tolerance. The wines are allowed to find their own balance, their own tension.

The result? Jura stripped of cosmetics. Savagnin with nerve and salt. Poulsard that hums instead of shouts. Whites that feel carved from limestone and wind. They’re not loud wines—but they vibrate.