Savagnin Ouille
⏳ Drinking Window
2023 - 2038
🍽️ Food & Wine Pairings
Aged Comté cheese, roasted poultry with wild mushrooms, grilled firm white fish.
✨ Technical Specifications
In the Jura region, where oxidative winemaking under a veil of yeast ('sous voile') historically defined the local style, Bénédicte and Stéphane Tissot became pioneers of the 'ouillé' (topped-up) method for Savagnin. By regularly topping up the barrels to prevent contact with oxygen, Tissot coaxes an entirely different expression from this ancient grape. Grown on the region's prized clay and blue marl soils, this wine undergoes spontaneous fermentation with indigenous yeasts and ages in oak. The result is a striking, non-oxidative masterpiece that highlights Savagnin's electric acidity, intense citrus profile, and profound saline minerality, bridging the gap between traditional Jura heritage and modern terroir-driven precision.
🍾 About the Producer
Established in 1962 by André and Mireille Tissot in Montigny-lès-Arsures, Domaine Tissot underwent an epochal transformation when Stéphane and Bénédicte Tissot assumed leadership in 1990. Propelling Jura winemaking into global reverence, they eliminated synthetic interventions, attaining organic certification in 1999 and full Demeter biodynamic status in 2004 across roughly 35 to 50 hectares. The estate encompasses preeminent micro-terroirs—notably Les Bruyères, La Mailloche, En Barberon, and Curon—defined by diverse Jurassic limestones and distinctive blue, grey, and red marls situated under continental montane influences. Stéphane champions hyper-parcel vinification using indigenous yeasts, amphorae, minimal sulfur, and unadulterated parcel identity. Tissot's extensive repertoire spans thrillingly chiseled non-oxidative ouillé bottlings like Chardonnay Clos de la Tour de Curon and Les Bruyères, transcendent traditional sous voile expressions, and profound benchmarks of Vin Jaune, culminating in an unyielding masterclass of geological transparency.
🍇 Grapes
Savagnin
🍷 ABV
13-14%