Tony Bornard is based in the famed Jura of Pupillin where he farms 7 hectares organically. In the cellar he works with minimal intervention, fermenting with indigenous yeast, eschewing sulphur and other additions and bottled without fining or filtration.

One of our favourite cuvées from Bornard, this is a beautifully lifted Trousseau with red cherry, wild raspberry and black pepper aromas enhanced by just the right amount of volatile acidity.