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Alcoholic drinks from Jura, France
Savagnin grapes are made into a dry white wine, which is then left in oak barrels that are never topped up. A film of flor yeast (the voile) grows on the wine and ages it slowly for more than six years before it is bottled in the 62 cl clavelin.
| Savagnin grapes | The grape of the vin jaune mention; since 2022 the Côtes du Jura rules also allow enfariné N and gringet B under an agreement signed with INAO and the producers' body[cdc-cotes-du-jura] |
| Voile yeasts | The voile of yeasts develops naturally on the wine during ageing[cdc-cotes-du-jura] |
| Starter | spontaneous (indigenous flor yeasts) |
Total time across the recorded steps: 5 years
What changes: Starting material: ripe Savagnin grapes
Output: ripe Savagnin grapes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Savagnin grapes are made into a dry white wine, which is then left in oak barrels that are never topped up. A film of flor yeast (the voile) grows on the wine and ages it slowly for more than six years before it is bottled in the 62 cl clavelin. Made in 5 steps over 5 years. The longest step, age in oak under the voile, never topped up, takes at least 5 years (Ministère de l'agriculture 2022). Saccharomyces cerevisiae and Flor strains of Saccharomyces cerevisiae, which make up most of the voile do most of the fermenting.
| Main step | at least 5 yearsSet[cdc-cotes-du-jura] | Age in oak under the voile, never topped up |
|---|---|---|
| Acidity | pH 3.1–3.4Measured[davidvaizant2018] | Age in oak under the voile, never topped up |
Unlike sherry fino, vin jaune is not fortified, and it is not blended through a solera. It stays in one barrel, never topped up, for more than six years under its voile, at least 60 months of that under the film.
Sampled Savagnin wines held 12.5–13.5 % alcohol, pH 3.1 to 3.4 and 200–500 mg/L acetic acid, and the rules cap fermentable sugar at 3 g/L at bottling. The barrels are never topped up, so the wine ages under an air space and the voile.
Every number is labelled with how it is known. How this atlas is made
The appellation rules call the method of making vin jaune obscure in origin, improved over time by Jura makers and then bound by strict rules on grape, voile and ageing. The Château-Chalon file says the wine's history is tied to the abbey of the abbesses of Château-Chalon, founded before the 10th century, and that the wine was once called "vin de gelée" or "vin de garde". The Vieille Loye glassworks held the privilege of making the clavelin bottle by a concession of Margaret of Burgundy in 1506. Louis Pasteur, from nearby Arbois, wrote at length on how the wine is made. The Château-Chalon growers' union was formed on 14 May 1933 and the appellation was recognised by decree on 31 May 1936.
