Is a marriage of several vintages of Savagnin grown in biological farming very close to#039;Arbois in the Jura. The grapes are fermented with indigenous yeasts in stainless steel vats and then matured under veil, partly in vats and partly in Burgundy rooms, for 12 to 36 months.
This unoaked Savagnin is a little oxidative wonder. On the nose, the walnut is very present but a beautiful fresh walnut which gives desire. The palate is fresh, we find the walnut and the oxidative side but it is not excessive, it will be able to reconcile the less adept of the oxidative!
It is obviously a cheese wine, whether it is processed, blue or hard cheese. It will also surprise you with Asian dishes!
Domaine Fumey Chatelain - Adeline Chatelain and Raphaël Fumey
Adeline and Raphaël's winegrowing adventure began in the middle of the 1980s with only 56 ares of vines that they harvested and sold but did not vinify at the time. The terrible frost in the spring of 1991, which devastated 95% of the Jura vineyards, left Adeline and Raphaël with few grapes, so they decided to make their own wine and thus sign their first vintage.
The first vintages were made left and right, borrowing cellars and unused barrels from other winegrowers in the Raphaël family, until in 1999 they acquired a ruined farmhouse in Montigny-lès-ArsuresThey renovated and transformed it to accommodate their family and their winery.
The domain now extends over 17 hectares and their son Marin, after having made wine several times in Australia, New Zealand and South Africa, joined them. The vines are cultivated with respect for the environment and their rigorous work in the vineyard allows them to vinify the wines naturally.