The Côtes du Jura Savagnin draws on two sites: En Chemenot in Arbois, which also gives the pair a single vineyard Savagnin, and Sur Lya in Château-Chalon (which Courbet farms), on limestone scree over a deeper layer of Liassic grey marl. Every bunch is harvested by hand and all ferments are natural. Sur Lya ferments and matures in tank, while the Arbois fruit goes into used oak. Sulphur is kept to the bare minimum.