The still, unfortified face of the Jura's great white grape — everything Savagnin does before it becomes Vin Jaune. Made "topped up" (ouillé), it is fresh, taut and mineral, all green apple and citrus; made the traditional way, aged under a veil of yeast without topping up the barrel, it turns nutty, savoury and curry-spiced.
Pushed to its oxidative extreme and aged six years under the veil, this same wine becomes Vin Jaune — but everyday Arbois Savagnin covers the whole range short of that, and its fresh ouillé style has become a cult favourite of the natural-wine generation. It is the Jura's singular white, in all its guises.