Despite having trained in Bordeaux and Burgundy, Alice Bouvot knew that when it came to starting her own domaine, the Jura would be the place. In 2004 she started from scratch, buying a small cellar in the village of Arbois where she makes electrifying wines from negociant fruit as well as a couple of hectares of vines in Jura itself. 

Poulsard from a friend’s vineyards in Arbois. The grapes were harvested by Alice and fermented on the skins as a mix of whole bunches and destemmed grapes for just ten days before being pressed to cuve for just under a year of rest. The result is a pure, vibrant expression of the grape that offers varietal notes of blood orange, earth and spice.