Producer Identity
240,000–360,000 bottles a year
Winemaking & maturation
Hand harvested15‑day fermentationnative yeasts12 ‑month tank aging
Style
DryLight elegantNaturalSmoothLight-bodied
Grapes
Poulsard
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Poulsard.
Pale colour, red berries and delicate earthy detail with gentle tannins.
Trousseau.
Red berries, pepper and savoury spice with a firmer, lively palate.
Chardonnay.
Citrus and orchard fruit with a fresh or more textured, dry finish.
Savagnin.
Savoury nuts, spice and a dry, persistent palate in voile-aged examples; topped-up Savagnin is fresher.
Chardonnay, Savagnin, Poulsard and Trousseau are dried-grape options; blends vary.
Dried fruit, honey and candied citrus with concentrated sweetness.
Arbois includes red, rosé and white wines, dry Vin Jaune and sweet Vin de Paille. Ouillé whites are topped up during ageing to preserve fresher fruit; sous-voile wines develop beneath a yeast layer. The producer and style name help guide the choice.
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10 of 14 wines
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
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Arbois. 10 of 14 wines in Massachusetts.