Pauline and Géraud are both Jura natives and got started young in their winemaking careers, hanging out in the vines as children. They met while studying in Dijon and created Domaine des Marnes Blanches upon their return to the Jura in 2006. Organic from the outset, they’ve built up their holdings to twelve hectares spread across four villages. Fermentation takes place with wild yeasts, and sulfur use is minimal for the whites, non-existent for the reds. After they lost 90% of their yields to frost in 2017, Géraud also set up a micro-brewery, which is a handy little side income in years where the weather sucks (looking at you, 2021).