Originally from the Jura, François Rousset-Martin took up the family domain in 2007. Trained in oenology and biology, he began by working closely with the local cooperative, to which he entrusted part of his production. Today, he vinifies his 10 hectares himself, much to our great happiness. A Savagnin specialist, François manages to express all his passion through the wine he produces, and this with a non-interventionist approach. His cuvées are single-parcel and coveted in all four corners of the world. Japanese wine enthusiasts are particular fans of Jura wine because of the ‘umami' flavour it is said to have. So you might have to fight to get your hands on one of these precious bottles.

The years that François Rousset-Martin spent in Burgundy explain the importance he places in the making of single-parcel cuvées. La Chaux, in the Côtes du Jura appellation, comes from soil exposed to the south-east and rich in chalk and clay. The vines are around 45 years old.
In both the vineyard and the winery, organic principles are followed. Fermentation takes place naturally. There is quite a long pressing and the wines are matured in oak casks for around two years.
A 100% Chardonnay (the producer grows two hectares of this varietal), this ouillé (topped up) wine is saline with a lovely minerality. Its richness will pair nicely with dishes like poulet à la crème, mild curry, or raw fish.