# Côtes du Jura Oxy «More» Savagnin Voile N°4 (NV)

- **Producer:** Domaine François Rousset-Martin
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €110
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** apple, apricot, lemon, brioche, butter, cheese, walnut, hazelnut, mushroom, dried apricot

## About this wine

Domaine François Rousset-Martin is situated in Nevy-sur-Seille, right at the base of Château-Chalon in the Jura region of France. Born into a wine family, François grew up in Burgundy where his father served as a microbiologist for the Hospices de Beaune. After earning degrees in microbiology and oenology in Dijon, François returned in 2007 to tend to his family's historical Jura vineyards. Renowned for micro-cuvées that showcase individual terroirs through low-intervention winemaking, Oxy «More» represents his homage to classic Jura oxidative maturation, combining the words 'Oxy' for oxidative maturation and 'More' for prolonged aging under veil.

## Interesting facts

- Aged without topping up under a yeast film (voile de flor) for 48 months in small casks.
- The winemaker's father was a microbiologist for the prestigious Hospices de Beaune in Burgundy.
- The name plays on 'Oxy' for oxidative aging and 'More' for extended time spent under veil.

## Food pairing

Oxidative white wines with high acidity and deep umami characteristics pair exceptionally well with foods rich in fat, protein, or earthy complexity. The high acidity slices through rich cream sauces and aged cheeses, while the nutty oxidative profile enhances mushrooms, truffles, and aged cheeses.

## Wine making process

Grown organically in stony clay-limestone soils overlying grey marls from the Bajocian era, the Savagnin grapes undergo manual harvesting with meticulous sorting. Fermentation takes place spontaneously with indigenous yeasts in neutral oak barrels after a slow press. The wine then matures sous voile (without topping up under a protective yeast film) in small oak casks for four full years (48 months), designated as Voile N°4. The final wine is bottled un-fined, unfiltered, and without added sulfur.