Vincent Richard has helmed the family estate since 2009, and follows in the footsteps of his ancestors, making traditional Jura wines. This is a blend of Pinot Noir and Trousseau, with an average age of 35 years. The wine spends 45 days fermenting on the skins in amphora, before spending one year aging on the lees. Enjoy this light-bodied and fresh red with braised chicken and mixed mushrooms.