Manual harvest. The grapes are harvested and pressed. Alcoholic fermentation starts naturally, then the wine is put in stainless steel tanks where it finishes the fermentation. Sulphiting of 3g/hl after malolactic fermentation.
The Savagnin remains in vats for 1 year, then the wine is put into 228 L barrels for 3 to 6 years under veil. The wine is racked, the lees are separated from the wine and then filtered to stabilise it. These operations are essential in order to avoid the development of yeast in the bottle.
The wine has a bright, clear, golden yellow colour. The aromas of nuts, dried fruits, spices, white fruits and floral notes give you a full, subtle palate. The yellow wine expresses itself through exceptional aromas on the palate: walnut, green apple, dried fruit and exotic spices (curry, saffron, ginger).
The Domaine des Ronces was founded in 1950 by Georges Mazier. It is located in the commune of Orbagna, in the south of the Jurassian vineyards. In 2010 it converted to organic farming and in 2014 to biodynamic farming. The arrival of Kevin in 2016, 3rd generation of the estate, coincides with the Demeter certification.