Crafted from Savagnin—a beloved member of the Traminer family known for its thick skins and low yields that produce intensely flavored wines—this bottle reflects both tradition and precision. Jean Rijckaert began his career as a chef before transitioning into winemaking, eventually becoming head winemaker for Vincent Girardin. He later acquired his own plots in the Jura region and launched his his own winery. Fermentation occurs spontaneously in neutral barrels, followed by 11 months of aging on the lees, with regular top-ups to prevent oxidation. The result is an intense, medium-bodied, chiseled white whose nose opens with aromas of walnut and lemon peel, leading to a layered palate of verbena and white peach, while finishing with a distinct mineral, saline and brown butter notes. Pairs beautifully with seared scallops over roasted sunchokes drizzled in lemon butter or a white truffle risotto.