# L'Embellie (2023)

- **Producer:** O2Y
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, lime, apple, pear, blossom, white pepper, butter, pastry, toast, honey, petrol, mushroom

## About this wine

L'Embellie is a highly sought-after white wine produced by O2Y, a cutting-edge natural wine project based in Poligny, Jura. Originally founded as a collaborative négociant project by Olivier Guala, Yves Roy, and Yoshinori Kuroda (former assistant at the legendary Domaine Overnoy), the estate is now managed by Guala alongside Romain Doerler, a talented winemaker who trained under Pierre Ganevat. Transitioning to estate-owned organic vineyards in 2022, O2Y focuses on low-intervention, zero-sulfur wines that express the unique terroirs of the Jura. Sourced from old vines situated on plots between Arbois and Poligny, this cuvée represents a modern, precise approach to the region's traditional varieties.

## Interesting facts

- O2Y was co-founded by Yoshinori Kuroda, former assistant to the legendary Emmanuel Houillon at Domaine Overnoy.
- Unlike traditional oxidative Jura wines, L'Embellie is topped up (ouillé) to preserve fresh fruit and saline tension.
- The wine is aged for 'two winters' (18 to 24 months) on fine lees before being bottled without any added sulfur.

## Food pairing

The high acidity and intense saline tension of this topped-up Savagnin cut beautifully through rich, fatty textures and buttery sauces. Meanwhile, its extended lees aging provides a textured, slightly oily weight that complements earthy mushrooms, poultry, and aged mountain cheeses.

## Wine making process

The winemaking process for L'Embellie is defined by minimal intervention and a non-oxidative approach. Hand-harvested Savagnin grapes undergo direct pressing, followed by spontaneous fermentation using only indigenous yeasts in large oak casks (foudres and demi-muids). To prevent the development of an oxidative yeast film (sous-voile), the barrels are kept constantly topped up (ouillé) throughout the aging process. The wine is aged on its fine lees for 'two winters' (approximately 18 to 24 months) to build texture and complexity. It is bottled completely without added sulfur (0 mg/l SO2), unfined, and unfiltered.