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A petite and relatively obscure wine region in eastern France, between Burgundy and the Swiss border. Its geographical isolation has helped it to remain a rare bastion of traditional winemaking techniques, and today it produces some of the most distinctive wines in the world. The true specialty of the region is the Vin Jaune made from the white Savagnin grape. Cloudy, difficult Vin Jaune is made only in the best vintages, and must be aged for at least six years before being released. As it ages under a layer of yeast, known locally as “voile,” the wine slowly oxidizes, leading to complex aromas and flavours that range from walnut skin to sultana to spices and truffles.
Wikipedia offers as good a tour of the question as there is on the internet. en.wikipedia.org/wiki/Vin_jaune
Suffice it to say that these wines are unlike any other wines produced in France, are vinified and aged unlike any wines anywhere and bottled in bottles unseen elsewhere.
For the amateur of wines this curiosity is well worth investigating.
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