Didier makes no bones about his love of natural farming – vineyard work is organic and he adopts a less is more approach in the cellar: no yeasts, chaptalizing, acidifying, filtering or fining. He makes oxidative styles, but his interest lies in making wines ‘topped up’ to preserve the varietal character of each wine. Half a hectare is planted with red (Pinot, Poulsard, Trousseau) and the remaining three are Chardonnay and Savagnin. These are located in three separated parcels around the village – Champs Rouge, Novelin and Longefin – all of which are based on grey and red marl.
This Savagnin is in the rather rare "Ouillé", or topped up, style of winemaking. This differes from the sherry like sous voile, which is the more traditional style in the Jura. An incredibly clean and focused style of winemaking with no additional sulfites (don't worry, the screwtop ensured a safe trip across waters).