Like an unfortified sherry. Much more stable than a fino or manzanilla, it will last in an opened bottle quite happily. The Savagnin is aged sous voile (under the flor yeast) and typically released after four or five years. It resembles a mini-Vin Jaune, displaying the same creamy, walnut-like flavour and distinguished by a wonderful racy acidity.
Macvin du Jura is an Appellation d'Origine Contrôlée producing late harvest vin du Jura fortified with marc du Jura. On 14 November 1991 it received its AOC designation. It is the latest Jurassian AOC, becoming the third vin de liqueur to receive such a designation. Macvin has been in production since the fourteenth century. It is made from five permitted grape varieties, and can be red or rosé when produced from the Poulsard, Trousseau, and Pinot noir, or white when produced from Chardonnay or Savagnin. The grapes are harvested late in season when their sugar content is at its highest. The grape must/juice is allowed to ferment but then Marc du Jura, pomace-based eau-de-vie, is added at a ratio of one litre for every two of must. This halts fermentation, leaving behind residual sugar.
Macvin is usually used as an aperitif, but the residual sweet makes it an excellent dessert wine too.