Yves Roy cut his teeth with the well respected vinegeron Valentin Morel so he certainly knows a thing or two about vines in Poligny. He bought a mere 5 hectares back in 2015 and after a whole lot of love and hard graft they are now organically certified. Luckily for us, they also happen to be rather old, with one plot of Savagnin way past it’s 100th birthday. In the cellar things are about as natural as they come. No sulphur, no filtration, no fining and always natural yeasts. He likes to give his wines some time to breathe. Ageing for about a year until ready. This might seem like a simple approach, but it takes painstaking amounts of work to produce pure, ethereal wines like these.