Natural wine from the Jura

The Jura has long been outside the focus of the big wine regions, but has had great influence on natural wine. Pierre Overnoy in Pupillin made wine without added sulphur from the 1980s, and several of today's best-known natural wine growers are found here, among them Jean-François Ganevat in the southern Jura.

The soil consists largely of marl, blue, grey and white clay mixed with limestone, which gives wines with clear acidity and salinity. The red grapes Poulsard and Trousseau give pale, aromatic wines with low tannin. Savagnin and Chardonnay are made in two ways: ouillé, where the barrel is topped up so the wine does not come into contact with air, or sous voile, where the wine is aged under a layer of yeast. The best-known sous voile style is vin jaune.

The producers at PACT in the Jura are Domaine des Marnes Blanches, Fumey-Chatelain, La Terre Penchée and Anne et Jean-François Ganevat.