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Tissot - 'Sous Voile' - Savagnin - Jura, FR - 2020
Tissot - 'Sous Voile' - Savagnin - Jura, FR - 2020
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Load image into Gallery viewer, Tissot - 'Sous Voile' - Savagnin - Jura, FR - 2020

Tissot - 'Sous Voile' - Savagnin - Jura, FR - 2020

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This captivating, traditionally oxidative Savagnin spent 36 months aging sous voile. Stéphane emphasizes that "the finesse of oxidation begins in the vineyard. If your grapes are diluted, the oxidation loses its finesse." While the Tissot vineyards are famously well-tended, his point underscores that oxidative wines vary in quality. Producing top-tier grapes for such wines involves meticulous and dedicated effort. This devotion to superior farming has yielded a remarkable wine, perfect for enthusiasts of Vin Jaune and exquisite white wines alike.


44 year old Stephane Tissot returned to the family domaine 18 years ago and has since converted all 32 hectares to bio-dynamic viticulture and dramatically reduced yields. Vinifying terroir by terroir, he makes Chardonnay and Pinot Noir of Burgundian quality with a distinctive mineral expression. He also honors the family traditions with brilliant versions of the semi-oxidized wines of the region. One of the world’s most restlessly innovative producers, he never ceases to come up with daring new ideas relating to viticulture, wine-making and hitherto unthought-of products.

Domaine André et Mireille TISSOT was created in 1962. The objective has always been a search for quality and an expression of the terroirs. In the beginning of the 1990’s, the work was essentially focused in the cellar. But quickly, we understood that the cellar and vinification have their limits. It was necessary to do more work in the vineyard. The opportunity to acquire exceptional terroirs like Curon, La Mailloche, Les Bruyères or Château-Chalon came our way. Today, our 50 hectares of vines are cultivated in bio-dynamic viticulture to allow the soils to live, the grapes to be untouched by chemical products, fermentations made with natural yeast, and to reduce the amount of sulphur used in the cellar. This evolution is a means and not an end - a means to enjoy what we do and to put our terroirs first. Today, there are 24 people who work year-round at the domaine in order to produce a harvest limited to 25 hectolitres per hectare. A research for diversity led us to produce 35 different cuvées. Often, terroir by terroir, with lots of innovation keeping account of the extaordinary potentional of the Jurassien vineyard with its white varietals - chardonnay and savagnin - and its reds - poulsard, trousseau et pinot noir. Finally, new projects are not lacking from the creation of new cuvées to replant very nice spot, without forgetting the desire to continue to increase the quality of all the wines which is so important to us...for always more pleasure in the bottle!!!

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