Returning from the Algerian war in 1960 when many growers in the region opted to plant chardonnay, Lucien Aviet went against the trend by planting mainly Trousseau à La Dame (an old low-yielding strain) and some Savagnin from excellent rootstock. His hunch paid off and the Aviet domaine, now run by Lucien's son Vincent, is renowned for producing some of the the finest Trousseau in the whole Jura.

Given just as long barrel ageing (over six years) under voile, this is essentially a vin jaune in disguise. More restrained, with a little less power than the Aviet vin jaune but with just as much class, this has a silkier mouthfeel and is easier to drink and perhaps more versatile with food. Notably truffle-y and walnut-y, with a saline cut and a finish that goes on and on.