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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. Made in 5 steps over 61 years – 111 years. The longest step, keep in bottle, takes 50–100 years (INAO 2022). Saccharomyces cerevisiae and Flor strains of Saccharomyces cerevisiae, which make up most of the voile do most of the fermenting.
| Main step | 50–100 yearsReported[cdc-cotes-du-jura] | Keep in bottle |
|---|---|---|
| Acidity | pH 3.1–3.4Measured[davidvaizant2018] | Age in oak under the voile, never topped up |
| Savagnin grapes · The only grape allowed for the vin jaune mention[cdc-cotes-du-jura] |
| No added starter for the voile · The rules protect the natural growth of the local yeasts that form the voile[cdc-cotes-du-jura] |
| Starter: spontaneous (indigenous flor yeasts) |
Total time across the recorded steps: 61 years – 111 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
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.
Every number is labelled with how it is known. How this atlas is made
The appellation rules describe vin jaune as a Jura speciality of obscure origin, which local makers have bound with strict rules on grape, voile and ageing.
