An unusual, non-oxidative style of Savagnin from the Jura region. Ouillé means filled up, in this case referring to the barrel being topped thus protecting the wine from oxygen and the formation of flor. Traditionally, Jura wines are fermented under a thin layer of yeast, like sherry, and given plenty of exposure to oxygen and the characteristic nutty flavor. Didier Grappe's Ouillé is crisp and dry with intense acidity and citrus fruit aromas. A delicious Savagnin for raw seafood and poultry.