Savagnin Arbois Ouillè Prèmbule 2022 Jerome Arnoux

Savagnin Arbois Ouillé “Préambule” 2022

The bright and vibrant face of Savagnin

“Préambule” is more than just an introduction: it’s a pure expression of non-oxidative Savagnin, offering tension, precision and gastronomic versatility. Sourced from east and northwest-facing plots on clay-rich soils, this cuvée reflects the elegance and mineral energy of the Arbois terroir. The 2022 vintage brought balance and aromatic ripeness, with yields of around 45 hl/ha, allowing a focused harvest of healthy, aromatic grapes.

Precision vinification between wood and steel

The winemaking aims at clarity and finesse, starting with gentle pneumatic pressing and a 12-hour natural settling. Fermentation takes place in 50% stainless steel tanks for freshness and 50% in barrel for roundness and texture. The wine then matures for 12 months in inox, fully topped up (ouillé) to avoid oxidation. This preserves the wine’s natural acidity and mineral backbone, offering a precise and layered interpretation of Savagnin.

A saline, ample and gastronomic white wine

“Préambule” is the modern side of Savagnin, without oxidative notes but with great complexity and food-pairing potential. It shines with Asian cuisine, refined seafood, or as a structured aperitif.

Bright straw yellow with golden hints.
Aromas of ripe citrus, white flowers and subtle spice.
On the palate, it’s saline and vibrant, with wide structure and a long, mineral-driven finish.

Technical sheet

• Grape: 100% Savagnin

• Soil: Clay

• Exposure: East and Northwest

• Vinification: 50% barrel, 50% inox

• Aging: 12 months in stainless steel, ouillé

• Yield: 45 hl/ha

• Vintage: 2022

• Bottle size: 0.75 l

• Serving temperature: 11–12°C

• Food pairing: Aperitifs, Asian cuisine, shellfish, fresh cheeses

A story rooted in the land of Trousseau

In the heart of Jura’s wine country, in Montigny-les-Arsures, begins the journey of Jérôme Arnoux, a key figure among a new generation of independent vignerons. His experience grew alongside Stéphane Tissot, where he served as Chef de Cave, refining a deep sensitivity toward the Jura terroir and its native varietals. This long apprenticeship led to the birth of a personal project in 2012: Cellier des Tiercelines, now one of the most transparent and dynamic wineries in the Arbois region. Staying true to his roots, Jérôme selected historic parcels and old vines, focusing particularly on Jura’s emblematic grape: Trousseau.

A sensitive and coherent farming philosophy

The vineyard approach is based on a deep respect for natural balance. No pesticides or insecticides are used, and soil health is preserved with a single annual organic compost application. Every step in the field is measured, with careful observation and minimal intervention. The domaine is currently under biodynamic conversion, a natural extension of its values: enhancing terroir expression and cultivating a living, regenerative ecosystem. Vines are guided through their cycle, not manipulated, allowing them to yield healthy, concentrated grapes that fully reflect each microclimate’s identity.

The essential gesture of artisanal winemaking

In the cellar, intervention is kept to a minimum to let the grapes speak for themselves. Fermentation is spontaneous, relying solely on native yeasts found on the grape skins, without any temperature control or inoculation. Each wine is vinified based on its grape and vintage, always guided by a quest for authenticity. No wine is filtered, and sulfur is used sparingly, just enough to stabilize without muting expression. Cuvées are crafted in neutral vats, stainless steel or used barrels, depending on what enhances the balance of the fruit. The result is a collection of vibrant, living wines that offer a true reflection of Jura’s mineral and nervy soul.