Florent Rouve, originally from a non-winemaking background, found his passion for viticulture after managing vineyards in the Jura. Trained under Jean Rijckaert, he embraced a minimalist winemaking style that blends tradition and modernity. Now producing wines under his own label while still working with Rijckaert, Rouve crafts standout bottles from the Jura and Macon regions. His dry Savagnin, typically used for vin jaune, offers a full-bodied, salty finish, perfect for pairing with rich dishes like pork, potatoes, and French cheeses.