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The veil, a living thing
In the cellars of the Jura, Vin Jaune does not age alone. A thin film of yeast watches over it for six years.
After fermentation, the Savagnin goes into barrel. The winemaker never tops it up: as the wine slowly evaporates, a space of air opens up beneath the wood.
That is where the veil appears. Yeasts rise to the surface and weave a white film, sometimes creamy, sometimes almost grey. They feed on some of the alcohol and oxygen, and shield the wine from harsh oxidation.
This slow work gives Vin Jaune its unmistakable aromas: fresh walnut, toasted almond, and the spicy notes so often compared to curry.
The veil cannot be ordered. It depends on the cellar, its swings in temperature, and each individual barrel. That is why two neighbouring casks never make quite the same wine.
Antoine, Nicolas and Melchior
