Savagnin is the only grape variety authorized for vin jaune.
Specific vinification for “vin jaune” : the Savagnin grapes are pressed directly into vats and vinified individually into dry white wine, followed by a short maturing (until spring) on fine lees. The wine is then intoned in oak barrels, with a little space of 5L, so that the development of the yeast veil is done quickly. A controlled oxidation is sought, the veil acting as barrier between ambient air and wine. It is thus aged at least 6 years and three months, without intervention, evaporation assisting the formation of the yeast surface covering. It is this yeast which nourishes the wine, encouraging the famous “yellow” taste with complex aromas of nuts and spices.