In the Jura region, where Savagnin is most typical, it seems to grow best on grey marl soils and ripens slowly. It’s a demanding variety, needing care and attention in the vineyard.

It lends itself particularly well to oxidative ageing under a film of yeast known locally as voile, or veil. Made this way it produces powerful white wines with complex aromas of fresh butter, undergrowth, almonds, walnuts and sweet spices. Producer choice is important. In topped up barrels the wine takes on citrusy notes, especially lemon, while for the Vin Jaune style the wines resemble the Fino and Manzanilla wines of Xerrez.