Amélie Guillot studied winemaking in Burgundy and took over a tiny 3.8 hectare vineyard in the small hamlet of Molamboz outside Arbois in 1995. She works alone, working manually both in the vineyard and in the cellar. Her Poulsard and Savagnin come from small plots of vines planted in 1954. She farms sustainably without depending on chemicals, but gives herself the opportunity to intervene with treatments if necessary. In the cellar, she ferments and vinfies without addtives, adding only a very small amount of sulfur.
Amélie's wines are very pure and lovely. This Savagnin is made in the traditional Jura method of aging sous voile, oxidatively under flor for a few years before bottling. Stunning, intense, and complex flavors.